• Preheat oven to 350F. Lightly spray donut pans with nonstick spray and set aside.
• In measuring cup, measure out ⅔ cups milk. Stir in vinegar or lemon juice and set aside. Allow to sit for at least 5 minutes while you prepare the dry mixture.
• In medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
• In separate large bowl, stir together your milk and vinegar/lemon juice mixture, egg, vanilla extract, and melted butter.
• Add the dry mixture to the wet and stir briefly. Add mini chocolate chips and continue to stir until mixture is just combined (do NOT over-mix or your donuts will be dense)
• Spoon or pipe (using a large ziplock bag with a hole snipped in a corner) into donut pan.
• Bake on 350F for 10-11 minutes.
• Allow to cool before glazing.

Glaze

• In small saucepan over low heat, combine chocolate chips and heavy cream.
• Stir constantly until chocolate is completely melted.
• Remove from heat and allow to cool for 5 minutes.
• Dip donuts in glaze (or spread on top of donuts with knife) and cover with sprinkles, if desired.
• Allow glaze to set for 15 minutes and serve.
• Donuts taste best when eaten the same day.