Mini Chocolate Oreo Donuts

1. 1

   For the donuts:

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   Note: I used a mini donut pan for this; recipe yields roughly 30 mini donuts.

3. 3

   Preheat oven to 425 F.

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   Using a food processor, crush enough Oreo cookies until you yield 1 1/2 cups of crumbs (set aside 1/2 cup for toppings).

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   In a medium bowl mix together the flour, cocoa, sugar, baking powder and 1 cup of the crushed Oreo cookies. Next add the egg, buttermilk, milk, vegetable oil and vanilla. Using a hand mixer, blend until mixture is smooth.

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   Fill a piping bag or a Ziplock bag (with a tip cut off), with the batter and fill each donut reservoir of your donut maker with about 2 tablespoons of batter. Bake at 425 F for about 4-5 minutes or until toothpick inserted in center of donut comes out clean.

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   Place hot donuts on a cooling rack with a sheet of wax paper underneath and prepare the glaze.

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   For the glaze:

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   In a small bowl mix together powdered sugar, vanilla and milk. You want the consistency to be runny, not thick.

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    Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place it back on the cooling rack until the glaze is dry.

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    For the toppings

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    While glaze is still tacky, sprinkle donuts with crushed Oreos and top with powdered sugar.

* Per serving · 4 servings · Values may vary.