Oven baked fluffy chocolate donuts are topped with a rich creamy icing and topped with Oreos, then they're finished with a cookies and cream filling too!
Ready in: 32minutes
1 1/2tspvanilla extract
Softened butter, for doughnut pan
Vanilla Icing with Oreos
3 3/4cupspowdered sugar
5Tbspmilk, then more as needed
Oreo Whipped Cream
2Oreos, finely crushed
FOR THE DONUTS: Preheat oven to 350 degrees. Butter doughnut pans with softened butter, set aside. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt until well blended, make a well in mixture and set aside.
In a separate mixing bowl, combine granulated sugar, light-brown sugar, vegetable oil, eggs, vanilla extract and buttermilk, mix until well combined. Pour wet mixture into well in dry mixture, and using a wooden spoon stir mixture until combined.
Scoop mixture into a large piping bag and pipe mixture into prepared doughnut pans, filling each well about 3/4 full. Bake in preheated oven 12 - 13 minutes until toothpick inserted into doughnut comes out clean. Invert doughnuts onto a wire rack to cool.
Cool completely then spoon and spread Vanilla Icing over tops of doughnuts and immediately sprinkle tops with crushed Oreos (from the 8 Oreos). Allow icing to set then pipe Oreo Whipped Cream into centers of doughnuts. Serve immediately or store in an airtight container in refrigerator.
FOR THE ICING: In a mixing bowl, whisk together 3 3/4 cups powdered sugar, 5 Tbsp milk, 1 Tbsp heavy cream and vanilla. Stir in more milk if needed, just a few tsp at a time until mixture is spreadable (it should still be fairly thick - like a thick glaze).
FOR THE OREO WHIPPED CREAM: In a mixing bowl using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Stir in powdered sugar and whip until stiff peaks form. Fold in finely crushed Oreos.