Chocolate Cake Mini Doughnuts

Coat doughnut pan or mini muffin pan with cooking spray or brush with vegetable shortening.

Combine flour, cocoa, baking soda, and salt.

In a separate bowl mix buttermilk, sugar, egg, butter, and vanilla. Add milk mixture to flour mixture; whisk smooth. Spoon into a large plastic bag with cut off corner or cake decorating bag with large tip. Squeeze batter into pan, about 2/3 full.

Bake at 325°F for 8-9 minutes, until doughnuts spring when lightly pressed. Cool in pan for 3 minutes, then carefully turn onto cooling rack.

Chocolate Glaze:
Combine butter, milk, corn syrup, and vanilla in a small bowl or double boiler and heat over medium heat (or microwave 50% power for 90 seconds) till butter is melted. Add chocolate and whisk till melted. Turn off heat, add powdered sugar and whisk till smooth. Place mixture over a bowl of warm water (to keep it soft) and dip doughnuts immediately.

Allow glaze to set 30 minutes before serving.