Description
Gluten-free baked chocolate donut holes deliver pure chocolate bliss in compact, irresistible bites. Moist chocolate perfection coated with powdered sugar promises a guilt-free indulgence perfect for satisfying sweet cravings anytime.
Ingredients
Scale
Main Ingredients:
- 2 cups gluten-free all-purpose flour
- ½ cup cocoa powder
- 2 large eggs
Liquid Ingredients:
- ½ cup butter, melted
- ½ cup maple syrup (room temperature)
- ½ cup plain Greek yogurt
- ½ cup milk of choice
- 2 teaspoons vanilla extract
Additional Dry Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
Glaze Ingredients:
- 2 cups powdered sugar
- 8–10 teaspoons milk
- 1 teaspoon vanilla extract (optional)
Instructions
- Heat the oven to 350°F and generously coat a mini muffin pan with non-stick spray, ensuring complete coverage of each cavity.
- Whisk melted butter and maple syrup in a large mixing bowl until thoroughly blended. Introduce Greek yogurt, milk, and vanilla extract, stirring until the mixture achieves a smooth consistency.
- Gently fold eggs into the liquid ingredients, mixing briefly to incorporate.
- Sift gluten-free flour, baking soda, salt, and cocoa powder directly into the wet mixture. Stir carefully until the batter becomes thick and uniform.
- Deploy a small cookie scoop to distribute batter evenly across mini muffin cavities, filling each to approximately three-quarters full.
- Transfer the pan to the preheated oven and bake for 10-12 minutes. Check doneness by gently pressing the surface and inserting a toothpick – it should emerge clean with minimal crumbs.
- Allow donut holes to rest in the pan for several minutes before carefully transferring to a wire cooling rack.
- Prepare the glaze by whisking powdered sugar with milk and vanilla extract until silky and pourable. Adjust liquid incrementally to achieve ideal drizzling consistency.
- Submerge each donut hole into the glaze, rotating to ensure complete coverage. Tap gently to remove excess glaze.
- Position glazed donut holes on the cooling rack, placing a catchment tray underneath to collect drips.
- Let glaze set completely before serving these delectable gluten-free treats.
Notes
- Master gluten-free baking by ensuring all ingredients are certified gluten-free to prevent cross-contamination.
- Use a mini muffin pan with non-stick spray for perfect bite-sized donut holes that won’t stick or break.
- Check donut holes for doneness by gently pressing the surface – they should spring back and a toothpick should come out clean.
- Create smooth glaze by adding milk gradually, whisking until you reach a silky, drippable consistency that coats evenly.
- Allow donut holes to cool completely before glazing to prevent melting and ensure a clean, crisp glaze finish.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg