Satisfy the chocoholic in you with these incredible Oreo doughnuts. These rich, chocolaty doughnuts are packed with Oreo deliciousness in every single bite.
It’s been about a year since I last posted a doughnut recipe – what is wrong with me? I am still dreaming about those red velvet churros I made. So delicious. Now that I bought a deep fryer, I can’t stop thinking about making doughnuts. But of course I haven’t even used it yet because these doughnuts are baked. I am in love with baked doughnuts. They are so much faster to make and something I can even quickly whip up in the morning before school.
Not that I ever do that anymore. I did it once when I first got my pan, but not in the past two years. But I like knowing that it is easy enough to do it if I wanted.
I am obsessed with Oreos. I don’t think I know anyone that isn’t. I don’t think I could even be friends with someone who didn’t obsess over Oreos. Actually, no. I want friends that don’t like Oreos cause more for me. What I especially love about Oreos besides obviously dunking them in ice cold milk is putting them in all my desserts. It all started when I made my Peanut Butter Oreo Bundt cake and reached peak deliciousness when I made my Cookies and Cream Cupcakes and Coffee and Oreo Ice Cream. I don’t know why I haven’t made Oreo doughnuts until now.
These Oreo doughnuts are incredible. So rich and chocolaty. They basically melt in your mouth. There are Oreo crumbs baked right into the doughnuts and the icing has Oreo cream filling to really give it that Oreo flavor throughout. And of course more Oreo crumbles on top because we need more Oreos in our lives.
The doughnut batter is done really quickly. There is only a little bit of prep involved. The worst of it is that you need to separate the Oreos to get the cream out and then crush the Oreos. I just put them in a plastic bag and beat the bejeezus out of it using a rolling pin. Really great to get out any aggression you might have and get you into that zen zone before you chill out with a few of these doughnuts.
- 8 Oreos, divided
- ⅓ cup Dutch processed cocoa powder
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- ½ cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 teaspoons vanilla extract, divided
- 2 cups powdered sugar
- 4 - 8 teaspoons heavy cream
- Preheat the oven to 350 degrees F. Grease and flour two doughnut pans . Set aside
- Open the Oreos and scrape out the cream filling into a small bowl. Set aside. Crush the cookie wafers and set aside in another small bowl.
- In a medium bowl, mix together the cocoa powder, all-purpose flour, sugar, baking soda, baking powder, and salt. Whisk the mixture until it is one color.
- In another bowl, melt the butter and allow to cool to room temperature. Beat in the buttermilk, egg, and one tablespoon of vanilla extract until it is well mixed.
- Pour the wet ingredients into the dry ingredients and mix until combined and there are only a couple of lumps in the batter. Fold in half of the reserved crushed chocolate Oreo cookies.
- Evenly divide the batter among the doughnut pans (there should be enough batter to make about 9 - 10 doughnuts) and bake for about 12 - 15 minutes or until a toothpick inserted comes out clean. Allow to cool on a wire rack.
- While the doughnuts are baking, crush the remaining Oreos and set aside.
- Microwave the reserved Oreo cream until it is melted. Add in the powdered sugar and the remaining vanilla extract, Slowly add in the heavy cream one teaspoon at a time until the mixture is a paste-like consistency. It should be slightly thicker than glue.
- Spread the icing over the doughnuts, then sprinkle the remaining crushed Oreos over the icing. Best the same day, but can keep in an airtight container for up to a week.