Ingredients
For the Chocolate Munchkins
- ¾ cup (105 g) all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup packed light brown sugar
- 1 oz (28 g) unsweetened chocolate, melted and cooled
- 1 large egg, lightly beaten
- ¼ cup sour cream
- ¼ cup whole milk
- ¼ cup neutral oil (vegetable or canola)
- 2 tsp vanilla extract
For Frying
- Vegetable oil, for frying
For the Chocolate Glaze
- 1½ cups powdered sugar
- 2 tbsp cocoa powder
- 3–4 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Make the Batter
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and brown sugar.
- In another bowl, whisk together the melted chocolate, egg, sour cream, milk, oil, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
2. Heat the Oil
- Fill a heavy-bottomed pot with 2–3 inches of oil.
- Heat to 350°F (175°C).
3. Fry the Munchkins
- Using a small cookie scoop or spoon, carefully drop tablespoon-sized portions of batter into the hot oil.
- Fry in batches for 2–3 minutes, turning occasionally, until puffed and cooked through.
- Transfer to a paper towel-lined plate to drain.
4. Make the Glaze
- Whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth.
- Adjust with more milk if needed for a pourable consistency.
5. Glaze the Munchkins
- Once slightly cooled, dip each Munchkin into the chocolate glaze.
- Place on a wire rack and allow the glaze to set.
Tips
- Keep the oil temperature near 350°F (175°C) for evenly cooked donut holes.
- Do not overcrowd the pot, as this lowers the oil temperature.
- Dutch-process cocoa provides a deeper chocolate flavor and darker color.
- For extra richness, add a tablespoon of mini chocolate chips to the batter.
- If you prefer a lighter version, bake the donut holes in a cake-pop or mini muffin pan at 350°F (175°C) for 10–12 minutes.
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze unglazed Munchkins for up to 2 months.
Serving Suggestions
- Enjoy with hot coffee or iced coffee.
- Serve as part of a brunch platter.
- Dust with powdered sugar instead of glazing for a different finish.
These Copycat Dunkin’ Chocolate Munchkins are rich, chocolatey, and perfectly poppable—just like the bakery favorite, but fresh from your own kitchen. 🍩🍫✨
