Ingredients
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For donuts
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11⁄3 cups all-purpose Flour
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1⁄2 cup Cocoa Powder
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2 teaspoons Baking Powder
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1⁄4 teaspoon Salt
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1 large Egg
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3⁄4 cup Granulated Sugar
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3 tablespoons Vegetable Oil
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1⁄4 cup Sour Cream
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1 teaspoon Vanilla Extract
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1⁄2 cup whole Milk
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for Icing
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1½ tablespoons Heavy Cream
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1 teaspoon Vanilla Extract
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1½ cups Powdered Sugar
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for Topping
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1⁄2 cup chopped Oreo Cookies
Directions
Steps
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1
Done
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If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans. |
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2
Done
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In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside. |
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3
Done
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In a medium bowl, whisk together egg and sugar. Then add oil, sour cream, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the milk, stirring until there are no lumps. |
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4
Done
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If using Mini-Donut PansCarefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. |
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5
Done
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If using an Electric Mini-Donut MakerCarefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool 5 minutes. |
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6
Done
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Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together heavy cream and vanilla extract. Add powdered sugar and whisk until smooth. |
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7
Done
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Dip the top of each donut into the icing and transfer to a wire rack. Sprinkle the top of each donut with chopped Oreo cookies and let set for 5 minutes. Serve immediately, or store in an airtight container in the refrigerator for up to 2 days. |
