Satisfy the chocoholic in you with these incredible Oreo donuts. These rich, chocolaty doughnuts are packed with Oreo deliciousness in every single bite.
Why you'll love them
These Oreo donuts 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.
They're also a great way to explore fun combinations with all the Oreo flavors available that you can use for these donuts
It doesn't take a lot to make this incredible baked doughnuts. We don't need to review everything, but let's quickly go over some of the key ingredients.
- Oreos - These are the most important ingredient for the donuts. We use both the cookie and the filling to get that true Oreo flavor in every bite.
- Cocoa powder - To amplify the chocolate in the Oreos, we need good cocoa powder. you can use either natural or Dutch-processed cocoa powder. If you can find noir cocoa powder, even better.
- Buttermilk - You can use milk or cream in the batter, but I prefer the tanginess of buttermilk to really boost the flavors
How to make
The doughnut batter is done really quickly - the video for these mini chocolate donuts give you an idea of what it's like. 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 use a rolling pin to crush them. You can also use a food processor.
This is a cake donut which must be baked. You can find an inexpensive doughnut pan easily in many baking and craft stores as well as online.
Store your donuts in an airtight container for up to two days. You can freeze them in an airtight container for up to a month and thaw at room temperature.
- 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.