• Preheat oven to 400 degrees and lightly spray or brush a mini doughnut pan with cooking oil.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
• Add lightly beaten egg, milk, melted butter, and vanilla to flour mixture and stir until just combined, taking care not to over-mix.
• Fill each cavity in the mini doughnut pan about ¾ of the way with batter. I like to put batter in a plastic bag, cut off the corner, and squeeze the batter into the doughnut pan (you can also use a pastry bag).
• Bake donuts for 6-8 minutes, until they're light and springy to the touch. Let cool in the pan for a few minutes and then remove to cool completely on wire rack (you may need to run a knife around donut pan to loosen donuts). Repeat with remaining batter.
• Once cooled, dip donuts upside down in chocolate icing. Set on wire rack with waxed or parchment paper set underneath and top with sprinkles if using.

Chocolate Icing

• Add all ingredients to a medium bowl and stir to combine. If icing is too thick, add additional milk a little at a time.