• Preheat oven to 325 degrees F. Spray a donut pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  1 cup all-purpose flour, 1/3 cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
• Using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix together in the milk, egg, melted butter, and vanilla extract until well combined.
  1/3 cup + 1 tablespoon milk, 1 large egg, 1 tablespoon unsalted butter, ½ teaspoon vanilla extract
• Pour the batter into a Ziploc bag, close the top and snip off the corner of the bag.

  Squeeze the batter into each of the donut pan cavities, filling each ¾ of the way full.
• Bake for 10 minutes, or until a toothpick inserted into the middle comes out clean.

  Cool for a few minutes while in the pan and then move to a cooling rack.

Prepare the glaze while the donuts cool

• Using a large mixing bowl, sift the powdered sugar and cocoa powder. Add the milk and vanilla extract, whisk until full combined.
  2 cups powdered sugar, 1/3 cup unsweetened cocoa powder, ¼ cup milk, 1 teaspoon vanilla extract
• The glaze needs to be thin enough to dip and coat the donuts, if it’s too thick then add a little bit more milk to thin it out.
• Dip one of the donuts face down into the chocolate glaze, shake off the excess back into the bowl and place onto a cooling rack (glazed side up) while the chocolate sets.
• Repeat for the remaining donuts. If adding a topping, add it now (see notes below).

  Allow the donuts to sit for 15-20 minutes until the chocolate sets.