Glazed Chocolate Donut Holes

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @ sallysbakingaddiction.com

Ingredients:

• Donut Holes
• 2 cups (250 grams) white whole wheat flour (or half all-purpose + half whole wheat, or all-purpose) (measured correctly)
• 1 cup (200 grams) granulated sugar
• 1/2 cup (42 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, beaten + room temperature*
• 3/4 cup (180 ml) milk, room temperature*
• 1/4 cup (60 grams) Greek yogurt (or regular, plain or vanilla, nonfat or low fat)
• 2 teaspoons vanilla extract
• 3 Tablespoons (45 grams) unsalted butter, melted
• Glaze
• 1 and 3/4 cups (225 grams) confectioners' sugar
• 1/4 cup (60 ml) heavy cream (see above for substitution description)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Directions:

1. Preheat oven to 350F degrees.  Spray 24-count mini muffin pan with nonstick spray. Set aside.
2. Make the donuts. Sift the flour, sugar, and cocoa powder together in a large bowl.  Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth.  Whisk in the melted butter until combined.  Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix.  Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.