Nutella Stuffed Donut Holes

These Nutella Stuffed Donut Holes are the perfect way to start your day. I know from experience they pair well with a cup of hot coffee or a glass of cold milk. You choose!

Nutella Stuffed Donut Holes: bite sized sugar coated donut holes filled with nutella!
Nutella Stuffed Donut Holes: Sugar coated donut holes filled with nutella!

More Breakfast Recipes

Yield: 24 donut holes

Nutella Stuffed Donut Holes Recipe

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes


For the donut holes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ⅓ cup granulated sugar
  • 4 Tablespoons unsalted butter, softened
  • 1 large egg
  • ⅓ cup milk

For the topping and filling:

  • 3 Tablespoons melted unsalted butter
  • ½ cup granulated sugar
  • ½ cup Nutella (chocolate hazelnut spread)


  1. In a large bowl, add all donut hole ingredients and blend with electric mixer until combined, about 2-3 minutes. Lightly grease mini muffin pan with baking spray. Spoon (using a 1Tbsp scoop) into muffin cups and bake in a 350 degree oven for about 13-15 minutes.
  2. Remove from oven and cool about 5-10 minutes in pan. Flip each donut hole onto it's side, as it makes it easier to fill with Nutella. Fill a piping bag with Nutella, and using a tip (I used a size 5 tip), squirt the Nutella into the side of the donut hole, applying enough pressure to see the donut hole expand. Repeat until all donut holes are filled.
  3. Melt butter and place in small bowl. Add sugar to a separate bowl. Drop donut into the butter, roll around. Then drop into sugar, coating generously. Allow to set (about 10 minutes). ENJOY. These are best enjoyed in 24 hours.

Nutrition Information:



Serving Size:

1 donut

Amount Per Serving: Calories: 106Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 50mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on May 22, 2014

Comments & Reviews

  1. Gosh I love you Aimee!  Thanks for always making me smile!  These will be perfect for New Year’s morning.   Gonna fill some with the cheesecake from your pumpkin Bundt cake then pipe in some with nutella & some with raspberry jam.  Heck I may even make some savory with ham & cheddar before baking.   By the time I’m done I won’t have any travel woes. 🙂

  2. Hi!! Love all your recipes! You rock! Would like to make these but can i bake them in a normal cupcake pan? I dont have a mini one! I will still put a tbsp of dough in them.
    Any advice will help!

  3. would you be able to use sea salt or table salt instead of kosher salt? as i know kosher salt is bigger then table salt but smaller than sea salt
    I’m from melbourne australia and have never seen it in in the grocery stalls :/

    1. Hi Alana. You can use table salt, but only use half the amount. Sea salt would work fine too (as an even substitution). ENJOY!

  4. I have everything to make this except the mini muffin tray & these look so good I’d really like to make them today. Do you think I could fry the donuts in oil?

    1. I’ve never fried them as this is more of a baked recipe, not yeast based frying version. Sorry!

  5. You poor poor thing! So glad you got home safe!

    and in other news-nutella inside of donut holes sound like the holy grail of breakfast food-SO. MAJESTIC!

  6. I love doughnuts. I love doughnuts holes. Doughnut holes stuffed with nutella? I AM MAD WITH MY LOVE FOR THESE DOUGHNUTS, AIMEE!!

  7. I wish I could have a couple of these donuts right now to get through the rest of the afternoon!

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