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{Baked} Nutella Stuffed Donut Holes
Prep Time
10 mins
Cook Time
8 mins
Total Time
35 mins
 
These mini donut holes are filled with Nutella, dunked in a vanilla glaze, and topped with sprinkles. Plus, they're baked instead of fried! So, you know, you can eat more.
Servings: 24 Mini Donut Holes
Ingredients
Donuts
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/3 cup milk I used 2%, but any kind is fine
  • 5 Tbsp Sour Cream
  • 1 egg large
  • 1/4 cup vegetable oil
  • 1 1/2 tsp vanilla extract
Filling
  • 1/4 cup Nutella or any chocolate hazelnut spread
Glaze
  • 1/4 cup milk or heavy cream
  • 1 1/2 - 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract
Topping (optional)
  • Sprinkles
  • Crushed Oreos
  • Nuts
Instructions
Donuts
  1. Preheat oven to 350 and grease a 24-cup mini muffin tin.
  2. In a large bowl, mix flour, baking powder, white sugar, brown sugar, and salt together.
  3. In a second bowl, mix oil with milk, vanilla extract, egg, and sour cream.
  4. Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
  5. Stir gently, until just combined. Batter will be thick.
  6. Spoon about 1 - 2 tsp of batter in each muffin cup. Add in a small dollop of Nutella into each (like my picture above), and top with another 1 - 2 tsp of batter (muffin cups should only be about 1/2 - 3/4 of the way full).
  7. Bake for 7-8 minutes or until golden brown. Allow to cool for 10 minutes.
Glaze
  1. Mix milk (or cream) with 1 1/2 cups powdered sugar and vanilla extract. If the consistency feels too thin, add in more powdered sugar, 1/2 cup at a time.
  2. Dunk donuts fully into the glaze and allow them to set, about 10 minutes or so, before doing a second coating.
  3. Top with sprinkles, crushed Oreos, nuts, etc. if desired.
  4. Enjoy!
Recipe Notes

They are best the day of, but can be stored in a covered container in the fridge.