Preheat the oven to 375°. Grease donut pans with nonstick-cooking spray.
In a large mixing bowl, whisk together the milk, sugar, eggs, oil, and vanilla extract.
1 cup milk, 1 cup granulated sugar, 2 egg, ¼ cup neutral oil, 1 teaspoon vanilla extract
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3 cup unbleached, all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
Combine the wet and dry ingredients just until mixed. Fold in the chocolate chips.
½ cup mini chocolate chips
Spoon the batter into the prepared pans or pipe the batter in with a pastry bag.
Bake for 8 to 10 minutes. Cool on a rack.
To glaze the donuts:
In a small mixing bowl, sift together the powdered sugar and ½ cup cocoa powder. Stir in enough hot water to make a thin glaze.
1 cup powdered sugar, ½ cup unsweetened cocoa powder, 2-3 tablespoon hot water
Dip the donut tops into the glaze. Top the donuts with the mini chocolate chips and sprinkles and allow the donuts to set until the glaze is firm.
½ cup mini chocolate chips, 2 tablespoon colored sprinkles
Notes
To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.If you pipe the batter into the pans, you should be able to get 24 donuts. If you spoon it in, you will like have fewer, about 18.Nutritional values are approximate and are based on 1 donut.Store leftovers promptly and use within 4 days.