For the donuts:

Preheat your oven to 350°F and generously coat a donut pan with cooking spray.

In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt.

Add eggs, butter, oil, milk, and vanilla extract to the bowl, stirring until smooth.

Transfer the batter into a piping bag, then pipe it into the wells of the pan. Bake for 10 minutes and let them rest for 3 minutes before transferring to a cooling rack.

Wipe the pan, recoat with cooking spray, and repeat with the remaining batter. Allow all donuts to cool completely.

For the frosting:

In one bowl, microwave 1/4 cup of cream for 30 seconds, and in another bowl, microwave 3 tablespoons of cream for 20 seconds.

Add semisweet chocolate to one bowl and white chocolate to the other. Cover each bowl, let sit for 3 minutes, then uncover and stir until smooth. Microwave for additional 15-20 seconds if needed.

Dip each donut into either the semisweet or white chocolate, then top with sprinkles.

Allow the donuts to sit for about 15 minutes until the frosting firms up before serving.

Notes:

Avoid overfilling the donut pan; keep indentations no more than 3/4 full to maintain their shape.

Ensure the donuts are completely cooled before dipping them in the frosting.