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Red Velvet Cake Donut Holes

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These red velvet cake donut holes are bite-sized baked treats filled with cream cheese buttercream and topped with a glossy chocolate ganache. Perfect for parties or special occasions, they combine the best of cake, donuts, and truffles in one indulgent bite.

Ingredients

Red Velvet Donut Holes:

2 cups flour

1/4 cup cornstarch

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

3/4 cup sugar

2 large eggs

4 tbsp unsalted butter, melted

6 tbsp unsweetened cocoa powder

1 tbsp vanilla extract

3/4 cup buttermilk

1 tbsp red food coloring

Cream Cheese Buttercream:

1/2 cup unsalted butter

4 oz chilled cream cheese

1 1/2 tsp clear vanilla extract

2 1/4 cups confectioners sugar

Ganache:

3 tbsp butter, cut into 1/2 inch squares

3/4 cup chocolate chips (dark or semi-sweet)

1 tbsp corn syrup

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Sift together flour, cornstarch, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, cream sugar with melted butter. Beat in eggs one at a time.
  4. Add the dry ingredients, then mix in buttermilk, vanilla, and red food coloring until smooth.
  5. Grease a donut hole pan or mini cupcake pan. Fill each cavity 2/3 full.
  6. Bake for 9–12 minutes or until cooked through. Cool completely.
  7. Make the buttercream: Beat butter and cream cheese until smooth. Add vanilla extract, then gradually mix in confectioners sugar. Beat on high for 1–2 minutes until fluffy. Transfer to piping bag.
  8. Fill cooled donut holes with buttercream using a piping bag and small tip.
  9. Make the ganache: In a double boiler, melt butter, chocolate chips, and corn syrup together until smooth.
  10. Dip the filled donut holes into ganache, glaze side up. Let set for 10–15 minutes before serving.

Notes

Roll ganache-dipped donut holes in sprinkles or nuts for texture.

Use flavored extracts like almond or peppermint in the buttercream.

For a lighter version, skip the filling and just glaze the donut holes.

Try white chocolate ganache for a fun variation.

Freeze unfilled donut holes for up to 2 months, then fill and glaze after thawing.

Nutrition

Find it online: https://chocolatecoveredamy.com/red-velvet-cake-donut-holes/