Cookies and Cream Chocolate Doughnuts
User Reviews
5
Cookies and Cream Chocolate Doughnuts
Description
These doughnuts start with a batter made by blending cocoa powder, flour, sugar, baking powder and soda, and salt with wet ingredients including eggs, milk, vanilla, vinegar, and melted butter. The vinegar helps provide tenderness in the baked doughnuts. The batter is piped into greased doughnut pans and baked until a toothpick comes out clean, ensuring a moist cake texture rather than fried dough.
The homemade icing is a thick vanilla glaze made by whisking powdered sugar with milk and vanilla extract. After coating the cooled doughnuts, they’re sprinkled with crushed Oreo cookies for that iconic cookies and cream flavor and an added crunch. Letting the icing set creates a smooth finish on top.
This recipe is well-suited for bakers who want cake-style doughnuts with a cookies and cream twist, avoiding frying while still maintaining tenderness and flavor.
Ingredients
For the doughnuts:
- 2/3 cup cocoa powder 2.3 ounces or 65 grams, preferably Dutch-process
- 1 3/4 cups all-purpose flour 7.88 ounces or 223 grams
- 1 cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 egg large
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 1 butter stick (4 ounces), melted
For the icing:
- 2 cups powdered sugar 8.8 ounces or 250 grams, sifted
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 8 Oreo cookies crushed
Instructions
Make the doughnuts:
- Preheat the oven to 350°F. Lightly greasy two standard 6-cavity doughnut pans. In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together the eggs, milk, vanilla, and vinegar. Add to the dry ingredients with the melted butter and stir until combined. Scoop the batter into a zip-top plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut molds, filling about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 2 minutes before flipping the pans upside down over a rack to remove the doughnuts.
Make the icing:
- Whisk together the sugar, milk, and vanilla until smooth and combined. The mixture will be very thick. Dip the tops of the doughnuts in the icing or use a spoon to spread a thick layer. Sprinkle with crushed Oreo cookies before letting set for about 20 minutes, or until the icing is slightly hardened. Serve or store in an airtight container at room temperature for up to 2 days. You may microwave the doughnuts for 15 seconds before serving to refresh.
Notes
- This recipe is adapted from a Chocolate Fudge Cake Doughnuts base, with Oreo cookie crunch added in the icing.
User Reviews
Overall Rating
5
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