Chocolate Donut Holes with Pomegranate Cream Filling

Need a sweet treat for your honey this Valentine's Day? You'll win big if you make these Chocolate Donut Holes with Pomegranate Cream Filling. They are a special gluten-free sweet treat that is a real show stopper. {gluten free}

5 from 3 votes

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Ingredients

1 ½ cups Bob's Red Mill 1 To 1 Gluten Free Flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup sugar
4 tablespoon unsalted butter melted and cooled
2 eggs
½ cup milk
1 teaspoon vanilla
1 cup powdered sugar for rolling in.
For Filling:
1 stick unsalted butter room temperature
¼ cup shortening
⅛ teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla
3 tablespoon pomegranate jelly
drop or two of Icing Food Coloring I used Wilton

Instructions

Preheat oven to 350º F. Spray donut hole pan with cooking spray.
Whisk the flour, cocoa powder, soda, baking powder, salt and sugar in a large bowl.
In another small bowl whisk the remaining ingredients.
Add wet ingredients to dry and mix gently.
Fill each donut hole ¾ full.
Bake for about 8-10 minutes.
Let cool.
Roll in powdered sugar.
For Filling:
Using a stand mixer, beat butter, shortening and salt for a minute.
Add sugar one cup at a time and mix well.
Add jelly and vanilla, mix.
Add food coloring a little bit at a time until you get desired color.
Put filling into a piping bag and fill donut holes.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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