Crushed Oreo Chocolate Baked Donuts are the easiest, most reliable, most delicious, and most fun treats to bake, decorate, and eat. Spice up classic chocolate donuts with the Oreo flavor, and you will be the talk of the town! These donuts are the perfect treat for morning, afternoon, or evening, and are sure to impress!
Chocolate Cake Donuts
These donuts are baked donuts. They are more like a cake than any sort of pastry! Unlike Homemade Yeast Donuts, these are moist, chocolatey, and denser than your classic yeast treat!
Just like all of my chocolate cake recipes- Easy Chocolate Sheet Cake and Easy Chocolate Cupcakes- this batter is whipped up in no time with just a few simple ingredients, techniques, and supplies!
You'll need two bowls and one whisk! You'll whisk each bowl separately before whisking the two together!
Donut pans are rather accessible! I use silicon pans simply because they are cheaper, easy to clean, and seem to bake similarly to a metal pan!
Here is the link to the pans that I use. These are definitely smaller than a normal, yeast donut, but these donuts are technically standard in size!
If you use a silicon pan, I highly recommend placing them on a metal baking sheet before placing them in the oven, as it will make transferring the donuts to and from the oven SO much easier!
Filling, Baking, and Cooling Oreo Baked Donuts
- Filling: I like to fill these donut pans using a piping bag because it gives me more control and creates less of a mess! If you don’t have a piping bag and don’t want to fill a Ziploc bag and cut the corner off, you are more than welcome to use a spoon or measuring cup! You’ll want to fill the cupcake tins ⅔ full!
- Baking: You’ll bake these donuts between 12-16 minutes or until a toothpick inserted into the donut comes out with moist crumbs. The tops should not look wet and should spring back slightly when poked!
- Cooling: You'll want to let the donuts cool in the pan for at least 20 minutes before carefully removing them to finish cooling on a wire rack. You do not want to decorate the donuts until they are cooled!
This vanilla glaze is so simple! Simply mix powdered sugar, a bit of milk, and vanilla extract together in a medium sized bowl until smooth.
You'll want this glaze to be rather thick. You should be able to mix it easily, meaning it shouldn't be too thick to stir with a spoon, but it should not look wet or runny. When you lift a spoon out of the glaze, it should fall slowly, smoothly, and consistently back into the bowl.
If your glaze is too runny, add more powdered sugar by the tablespoon. If your glaze is too thick, add more milk by the teaspoon. Start with adding 2 tablespoons of milk!
Crushed Oreo Chocolate Baked Donuts
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30
- Yield: 12 donuts 1x
- Category: Donuts, Chocolate, Baked Donuts
- Cuisine: American
Chocolate Baked Donuts are the easiest, most reliable, most delicious, and most fun treats to bake, decorate, and eat!
For the Donuts
- 1 ¼ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¼ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 3 tablespoons sour cream, room temperature
- ½ cup buttermilk, room temperature
For the Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk
For the Topping
- about 10 Oreos, crushed
For the Donuts
- Preheat your oven to 350 degrees Fahrenheit. Spray donut pan with cooking spray. If using a silicone donut mold, place molds on top of a baking sheet for easier removal from the oven.
- In a medium bowl, whisk all purpose flour, cocoa powder, baking powder, baking soda, and salt together.
- In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, vanilla extract, room temperature egg, room temperature sour cream, and buttermilk together.
- Add dry ingredients to wet ingredients, whisking slowly and carefully. Whisk until the dry ingredients are just combined, meaning just until you see all of the dry ingredients disperse into the mixture. Overmixing will lead to dry and dense donuts.
- Transfer batter to a Ziploc bag or piping bag if desired, cutting off the corner or tip respectively. Fill donut molds about ⅔ full to avoid the donuts from overflowing while baking.
- Bake donuts for 12-16 minutes or until a toothpick inserted into the center comes out with moist crumbs. The tops should not look wet and should spring back when poked. Continue baking until donuts reach this point.
- Allow donuts to cool for at least 20 minutes before removing from the mold to finish cooling on a wire rack.
For the Glaze
- In a medium bowl, mix powdered sugar, and 2 tablespoons of milk together. Glaze should be thick. You should be able to easily lift your spoon from the bowl and have the glaze slowly but consistently fall off of the spoon. Glaze should not look wet or runny at all.
- If glaze is too thick to stir and does not easily fall off of a lifted spoon, add an extra teaspoon of milk until desired consistency is reached. If mixture is too thin, add powdered sugar by the tablespoon until desired consistency is reached.
- Use a spoon or knife, spread about 1-2 tablespoons of glaze on top of each donut. Begin by adding glaze towards to the middle of the donut, as some will likely fall over the edges.
- Add pieces of crushed Oreos to freshly glazed donuts. Oreo pieces will not stick to the donut if they have set, so make sure to add them shortly after adding the glaze!
- Allow the donuts to set before enjoying! Store donuts, covered, at room temperature for up to 4 days!
Keywords: Chocolate Donuts, Baked Donuts, Cake Donuts, Oreo, Cookies and Cream, Moist, Chocolate Cake
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