• First, start by preheating the oven to 350F, then spray the donut baking pan with cooking spray and set aside.
• In a large bowl, whisk the eggs, the granulated sugar and the brown sugar until well incorporated. Add in the milk, sour cream, melted butter and vanilla extract, and whisk until well combined.
  1 egg at room temperature, 1/3 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup milk, 1/3 cup sour cream, 5 tbsp butter, 1 tsp vanilla
• Using a sieve, sift in the dry ingredients. Starting with the flour, cocoa powder, baking powder, espresso powder, and salt. Gently fold in the dry ingredients into the wet mixture. The donut batter will be pretty thick at this point.
  3/4 cup flour, 2/3 cup cocoa powder, 1/2 tsp instant espresso powder, 1/2 tsp baking powder, 1/4 tsp salt
• Transfer the donut batter into a piping bag, if you don't have that use a plastic ziplock bag and cut the tip off. Fill the donut cavities with chocolate cake batter about 3/4ths full. or just divide your batter into 6 donut cavities.
• Bake the donuts for 17-20 minutes or until a toothpick inserted in the middle comes out clean, check at 17 minutes. Let the baked donuts cool in the baking pan for 10 minutes then transfer them to a cooling rack. Let them cool completely before glazing.

Making the chocolate ganache

• To make the chocolate ganache, place the chocolate chips, butter and heavy cream in a small bowl and microwave it in 30 second increments. Making sure to stir in between. When the chocolate glaze is ready, dip the tops of the donuts in the glaze , then place them back on the cooling rack to set. You can now sprinkle chocolate sprinkles on top and enjoy!
  1/2 cup chocolate chips, 3 tbsp heavy cream, 2 tbsp butter