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Oreo Donuts

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These baked Oreo donuts have a rich chocolate flavor, a soft cake-like texture, and are topped with a thick vanilla buttercream and crunchy Oreo pieces. They’re quick to make with no yeast required and perfect for breakfast treats, brunches, or dessert.

Ingredients

  • Black cocoa powder
  • All-purpose flour
  • Brown sugar
  • Baking powder
  • Baking soda
  • Salt
  • Cold salted butter, diced
  • Chocolate chips
  • Egg
  • Milk
  • Vanilla extract
  • Vinegar
  • Salted butter, softened
  • Powdered sugar
  • Heavy whipping cream
  • Vanilla extract
  • Chopped Oreo cookies, for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a donut pan with nonstick spray.
  2. Whisk together the black cocoa powder, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Melt the chocolate chips in the microwave in short intervals, stirring until smooth.
  4. Stir the cold diced butter into the melted chocolate until fully incorporated.
  5. Add the chocolate mixture, egg, milk, vanilla extract, and vinegar to the dry ingredients. Mix until a smooth batter forms.
  6. Transfer the batter to a piping bag or zip-top bag with one corner snipped off.
  7. Pipe the batter into the prepared donut cavities, filling each about three-quarters full.
  8. Bake for about 10 minutes, or until the donuts spring back lightly when touched.
  9. Cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat the softened butter until smooth. Gradually mix in the powdered sugar, alternating with small amounts of heavy whipping cream. Stir in the vanilla extract until creamy.
  11. Warm the frosting for about 15 seconds in the microwave if needed for easier piping.
  12. Pipe the frosting onto the cooled donuts and sprinkle with chopped Oreo cookies before serving.

Notes

  • Substitute regular unsweetened cocoa powder for black cocoa for a lighter chocolate flavor.
  • Mix crushed Oreo cookies into the batter for extra cookies-and-cream texture.
  • Cream cheese frosting can be used instead of vanilla buttercream.
  • Drizzle with melted white chocolate or top with mini chocolate chips for extra richness.
  • Fill the donuts with marshmallow cream or chocolate ganache for a fun variation.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze unfrosted donuts for up to 2 months and thaw before frosting.
  • Warm unfrosted donuts in the microwave for 10 to 15 seconds before serving if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/oreo-donuts/