Mini Chocolate Oreo Donuts

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

Preheat oven to 425 F.

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

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.

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.

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

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

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.

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