Ingredients
2cupsall-purpose flour
½cupcocoa powder
1tspbaking powder
½tspbaking soda
¾tspsalt
½cupgranulated sugar
½cuplight-brown sugar
⅓cupvegetable oil
2largeeggs
1½tspvanilla extract
¾cupbuttermilk
butter,softened, for doughnut pan
3¾cupssugar,powdered
5tbspmilk,then more as needed
1tbspheavy cream
¾tspvanilla extract
8oreos,crushed
1cupheavy cream
3tbspsugar,powdered
2oreos,finely crushed
Preparation
Preheat oven to 350 degrees F. 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 ¾ full. Bake in preheated oven for 12 to 13 minutes until a 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.
In a mixing bowl, whisk together powdered sugar, milk, heavy cream and vanilla. Stir in more milk if needed.
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.
