Step 1: Preheat the Oven and Prepare the Pan

Set your oven to 350°F (175°C). Lightly grease a mini donut pan with cooking spray to prevent sticking. If you don’t have a mini donut pan, you can use a mini muffin pan instead.

Step 2: Mix the Wet Ingredients

In a mixing bowl, whisk together the white sugar, brown sugar, and oil until well combined. Add the egg and vanilla extract, mixing until smooth. Stir in the milk.

Step 3: Combine the Dry Ingredients

In the same bowl, add the flour, cocoa powder, salt, baking powder, and baking soda. Gently mix until the batter is just combined—be careful not to overmix, as this can make the donuts dense instead of light and fluffy.

Step 4: Fill the Donut Pan

Fill each donut cavity about halfway with batter. The easiest way to do this is by transferring the batter into a ziplock bag, snipping off a corner, and piping it into the pan. This method ensures even distribution and minimizes mess.

Step 5: Bake the Donuts

Bake for 7–10 minutes, or until the donuts spring back when lightly pressed. If you’re unsure whether they’re done, insert a toothpick into one donut—if it comes out clean, they’re ready.

Step 6: Cool the Donuts

Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack. Place a sheet of parchment paper or a baking tray underneath the rack to catch excess glaze.

Step 7: Prepare the Chocolate Glaze

In a small pan over low-medium heat, melt the chocolate chips, butter, and milk while stirring continuously. Once melted, remove from heat and whisk in the powdered sugar until smooth.

Step 8: Dip and Glaze

Dip each donut upside down into the chocolate glaze, allowing the excess to drip off. Place them back on the wire rack to set. The glaze will firm up as it cools.