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+ servings

Butterfinger Donut Holes

Decadent cake donuts dipped in creamy chocolate poured glaze and coated with delicious crushed Butterfinger bites make these Butterfinger Donut Holes a great popable treat!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 24 donuts
Calories: 249kcal


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 cup sour cream
  • 3 Tbs milk
  • 1 Tbs butter melted
  • 1 tsp vanilla
  • 12 fun sized Butterfinger candy bars crushed


  • 7 Tbs butter
  • 2 Tbs cocoa powder
  • 1 tsp vanilla extract
  • 3 Tbs milk
  • 2 cups powdered sugar


  • Spray a 24 count mini muffin pan with non-stick cooking spray and set aside.
  • In medium bowl, mix together your flour, baking powder, salt and sugar until combined.
  • Add in your egg, sour cream, milk, butter and vanilla and stir until blended.
  • Add your batter to a piping bag or a ziploc bag with the tip cut off and pipe muffin cups about 1/2 full of batter.
  • Bake for about 10 minutes or until lightly golden, remove from oven and let cool.
  • Meanwhile on stove in saucepan melt your butter, remove from heat and stir in your cocoa powder, vanilla and milk until combined.
  • Slowly whisk in your powdered sugar until there is no lumps.
  • Add your crushed Butterfingers to a small bowl.
  • Dip each of your donut holes into glaze then shake in crushed Butterfingers.
  • Let set for about 10-15 minutes to harden up.


Calories: 249kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 110mg | Fiber: 0g | Sugar: 25g | Vitamin A: 150IU | Calcium: 30mg | Iron: 0.6mg