Chocolate Oreo Donuts

Preheat oven to 350°F. Spray a standard donut pan with nonstick cooking spray.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, espresso, and salt until combined. Stir in the egg, vanilla, butter, sour cream, and milk until incorporated.

Transfer the batter into a pastry bag (or a large plastic storage bag with a corner snipped off). Fill the cavities of the prepared pan with the batter until ⅔ full. Alternatively, you can spoon the batter into the cavities and evenly spread using an offset spatula.

Bake the donuts for 15-18 minutes, or until puffed and a toothpick inserted into the center comes out clean. Cool the donuts in the pan for 5 minutes, then take the donuts out of the pan and allow to cool completely before glazing.

In a small bowl, whisk together the confectioners' sugar, vanilla, and milk until smooth, ensuring there are no lumps. If the glaze is too thick, you can add an extra teaspoon or two of milk.

Dip each donut into the glaze, or spoon the glaze over the top of each donut. Then dip each donut into a bowl of crushed Oreos, using your hand to gently press the Oreos into the glaze. Allow the glaze to set before serving.