These soft chocolate cake donuts topped with a thick vanilla glaze and crushed Oreo cookies make for a fun breakfast to bring out the kid in all of us!
Chocolate Oreo donuts (center) with Toasted Coconut donuts (left) and Krispy Kreme (right) donuts.
Makes 8 donuts
Ingredients
Chocolate Cake Donut Dough
¾ cup light brown sugar
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp espresso, finely ground
½ tsp salt
1 large egg
1 tsp pure vanilla extract
2 Tbsp salted butter, melted
½ cup full fat sour cream
⅓ cup whole milk
Vanilla Glaze
1 cup confectioners’ sugar, sifted
1 tsp pure vanilla extract
1 ½ Tbsp whole milk
Crushed Oreo cookies
Directions
Chocolate Cake Donut Dough
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.
Glaze
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.