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Craving a sweet treat that’s quick and easy? These Chocolate Donut Holes made in the air fryer are the perfect bite-sized indulgence! Soft, chocolaty, and perfectly crispy on the outside, they’re the ultimate snack for satisfying your donut cravings without the mess. Get ready for a deliciously sweet treat that’s ready in no time!

Chocolate Donut Holes (Air Fryer)

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Servings

Description

Soft, cakey, intensely chocolatey donut holes made from scratch in the air fryer — no deep frying, no yeast, no rising time. Real cocoa powder baked right into the dough for Dunkin'-Munchkins-worthy results at home in just 20 minutes.

Ingredients 

Ingredients — chocolate donut dough

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder, Dutch-process preferred
  • ½ cup granulated sugar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 large egg, room temp
  • ½ cup whole milk
  • 3 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • ¼ cup mini choc chips, optional

Vanilla glaze

  • 1 cup powdered sugar, sifted
  • 2 tbsp milk
  • ½ tsp vanilla extract

Chocolate glaze

  • 1 cup powdered sugar, sifted
  • 2 tbsp cocoa powder
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  • Preheat air fryer to 320°F for 2–3 minutes. Lightly grease silicone donut hole mold with cooking spray.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until combined. Sift cocoa if possible.
  • In a separate bowl, whisk egg, milk, melted butter, and vanilla until smooth.
  • Pour wet into dry. Stir gently until just combined — do NOT overmix. Fold in chocolate chips if using. Batter will be thick and scoopable.
  • Fill each mold cavity ¾ full using a cookie scoop or tablespoon. Do not overfill.
  • Place mold in air fryer. Air fry at 320°F for 7–10 minutes until a toothpick in the center comes out clean. Check at 7 minutes.
  • Rest in mold 2–3 minutes, then pop out onto a wire rack. Cool 3–5 minutes until warm but not hot before glazing.
  • Whisk glaze ingredients in a shallow bowl, adding milk 1 tsp at a time until smooth and pourable.
  • Toss warm donut holes in glaze or dip individually. Let excess drip off on rack. Add sprinkles immediately. Allow 5 minutes to set.
  • Serve warm. Best enjoyed the same day.

Equipment

Notes

Tips & notes
  • Use Dutch-process cocoa for richer, deeper chocolate flavor vs. natural cocoa.
  • Sift cocoa powder to prevent bitter clumps in the dough.
  • Do NOT overmix — stir just until combined for soft, cakey donut holes.
  • Fill molds only ¾ full — they puff up as they cook.
  • Check doneness with a toothpick, not by color — the dark dough makes color unreliable.
  • No mold? Roll batter into balls by hand and air fry on parchment at 320°F for 7–9 min.
  • Double-dip in glaze for a thicker coating: let first coat set 3 min, then dip again.
  • Store in airtight container at room temp up to 2 days. Reheat at 300°F for 2–3 min.
  • Freeze unglazed up to 2 months. Thaw, reheat, glaze fresh before serving.

Nutrition

Serving: 1ServingCalories: 107kcalCarbohydrates: 21gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 59mgPotassium: 41mgFiber: 1gSugar: 16gVitamin A: 71IUVitamin C: 0.01mgCalcium: 30mgIron: 1mg