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Preheat oven to 350 degrees. Butter doughnut pans with softened
butter, set aside. In a mixing bowl whisk together flour, cocoa
powder, baking powder, baking soda and salt until well blended,
make a well in mixture and set aside. In a separate mixing bowl,
combine granulated sugar, light-brown sugar, vegetable oil, eggs,
vanilla extract and buttermilk, mix until well combined. Pour wet
mixture into well in dry mixture, and using a wooden spoon stir
mixture until combined. Scoop mixture into a large piping bag and
pipe mixture into prepared doughnut pans, filling each well about
3/4 full. Bake in preheated oven 12 - 13 minutes until toothpick
inserted into doughnut comes out clean. Invert doughnuts onto a
wire rack to cool.
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For the Vanilla Icing-
In a mixing bowl, whisk together 3 3/4 cups powdered sugar, 5
Tbsp milk, 1 Tbsp heavy cream and vanilla. Stir in more milk if
needed, just a few tsp at a time until mixture is spreadable (it
should still be fairly thick - like a thick glaze).
For the Oreo Whipped Cream-
In a mixing bowl using an electric hand mixer set on high speed,
whip heavy cream until soft peaks form. Stir in powdered sugar and
whip until stiff peaks form. Fold in 3/4 of the finely crushed Oreos.
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