• Preheat oven to 325 degrees.
• Spray donut pan with baking spray with flour.
• In a mixing bowl, stir together flour, cocoa powder, baking soda and salt.
• Using a stand mixer with the paddle attachment or hand mixer, add dark brown sugar, sour cream, canola oil, egg and pure vanilla extract and beat until combined.
• Add dry ingredients and beat until smooth. Batter will be thick.
• To ensure perfect donuts, spoon batter into a piping bag or a resealable bag. If using a resealable bag, cut off a corner of the bag. Pipe/squeeze the batter into the prepared donut pan, filling about two-thirds full. If needed, smooth down the batter.
• Bake for about 9-10 mintues or until a toothpick inserted comes out clean.
• Cool in pan for about 2-3 mintues. Move to a wire rack and cool completely.

Chocolate Frosting

• In a small sauce pan, melt the unsweetened Baker's chocolate.
• In a mixing bowl, beat the softened butter with a hand mixer. Add melted chocolate and beat until combined.
• Add confectioners sugar, milk and pure vanilla extract and beat until smooth. If frosting is too thick, add a little milk at a time, and beat until the desiered consistency is reached.
• Frost donuts, and top with your favorite toppings! Rainbow sprinkles, chocolate sprinkles, nonpareils, etc.
• Enjoy!
• Store in the refrigerator in an airtight container for 2-3 days. To freeze, store in an airtight container for up to 3 months.