• Preheat your oven to 375° F and grease your donut baking pans.

MAKE THE DONUTS

• In a large mixing bowl, combine flour, baking powder, baking soda, and salt until combined. Set aside.
• Put the butter, sugar, and vanilla in a medium-sized mixing bowl. With an electric mixer, cream together for 2-3 minutes.
• Add the cocoa powder to the butter mixture and mix just until combined.
• Beat the eggs into the butter mixture, one at a time.
• Mix the sour cream into the batter.
• Stir the dry mixture into the wet mixture, alternating with the buttermilk until fully incorporated. Do not overmix.
• Pour the mixture into a large piping bag or ziploc bag with one corner of the bag snipped off and pipe the batter into each donut cavity about ¾ full. You can also use a spoon to fill each donut well.
• Bake in the preheated oven for 8-10 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
• Allow the donuts to cool in the pan for 5-10 minutes before removing from the pan.

DIP IN GLAZE

• Mix glaze ingredients in a medium bowl until smooth. Dip donuts into the glaze mixture (I like to double dip for an extra thick coat).
• Transfer coated donuts to a wire rack to cool. For less of a mess, place some wax paper under the wire racks so the glaze doesn't drip all over your counters!