Donuts:

– Begin by preheating your oven to 350 degrees Fahrenheit. Then, take a 6-mold donut pan and coat it with non-stick baking spray. Set the pan aside for later.

– In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients. Gently fold the wet mixture into the dry mixture, being careful not to overmix.

– Spoon or use a piping bag to fill the prepared donut pan with the batter. Sprinkle the crumb topping evenly on top of each donut.

– Bake in the oven for about 10-11 minutes or until the donuts spring back when lightly pressed. Let the donuts cool in the pan for 10 minutes before gently removing them and transferring to a wire rack to cool for a few more minutes.

Chocolate Icing:

In a medium bowl, combine the powdered sugar, and cocoa powder whisking until evenly mixed.

Add the melted butter and vanilla extract, whisking until incorporated.

Gradually pour in the hot water, whisking well after each addition, until the glaze becomes smooth and glossy. You may not need to use all of the water.

Dip the tops of the cooled donuts into the glaze, allowing any extra to drip off. Place them on a wire rack on top of a baking sheet catch drips), add sprinkles while the icing is still wet, and let them sit and they will become shiny as they dry.

Vanilla Icing:

In a bowl, mix together the sugar, butter, and vanilla until well combined. Slowly add the milk, one tablespoon at a time, until you reach your preferred thickness .

Dip each cooled doughnut into the icing, coating just half, then place them on a wire rack.

While the icing is still wet, add sprinkles.

Let the doughnuts sit on the rack until the icing is fully dries.