Poppin’ Clouds

Time: 30 minutes – Yield: 30 clouds


For the Clouds

  • 1 cup all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2/3 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • ⅓ cup icing

For the Glaze

  • 4 ounces cream cheese, softened to room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk (use more as needed)


  • Oven
  • Oven mitts
  • Mini muffin pans (2)
  • Baking sheets
  • Parchment paper
  • 3 large mixing bowls
  • Cooking spray
  • Sifter
  • Whisk
  • Rubber spatulas
  • Glass bowls
  • Regular spoons
  • Toothpicks
  • Wire rack
  • Knife (utensil)
  • Tongs
  • Plastic bowls (6)


  1. Preheat oven to 350°F. Spray two 24-count mini muffin pan well with nonstick cooking spray and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk until well combined and set aside.
  3. In a separate mixing bowl, mix together the buttermilk, sugar, melted butter, egg, vanilla, and vinegar until fully combined. Combine the wet and dry ingredients and mix until just combined, making sure not to over mix the batter.
  4. Evenly distribute the batter between the mini muffin pan. Fill each muffin tin half way. Bake at 350°F for 10-12 minutes or until toothpick inserted into the donut holes comes out clean.
  5. For the glaze: While the donut holes are baking, prepare the glaze. Add the cream cheese, powdered sugar, vanilla, and milk to a medium sized mixing bowl and mix until fully combined and no lumps remain. Set aside.
  6. Once the donut holes finish baking, remove from the oven and cool in the pan for 5-10 minutes, then remove the donut holes from the pan and transfer to a wire rack to cool (You may insert a knife around the edge of the muffin tins if you are having trouble taking the donut holes out. They can be placed in the freeze for a faster cooling time).
  7. Once the donut holes are cooled, crumble the donut holes in a large bowl and add frosting. Use clean hands to mix together the frosting and the crumbs. If the mixture is still too crumbly, add more icing. Once moldable and mixed well, use hands to make round balls.
  8. Dip each donut hole into the glaze and transfer clean baking sheet lined with parchment paper to allow the glaze to harden.
  9. After the glaze is on, sift some powdered sugar on top to complete the look.