0 Preheat your oven to 350°F (175°C) and lightly grease a donut pan with nonstick cooking spray or butter.
1 In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2 In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, buttermilk, egg, vanilla extract, vinegar, and red food coloring until smooth and fully combined.
3 Gradually add the dry ingredients to the wet ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix, as this can make the donuts dense.
4 Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. To pipe the batter, transfer it to a zip-top bag, snip off one corner, and squeeze it into the molds.
5 Bake for 10–12 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
7 In a medium bowl, beat the softened cream cheese until smooth.
8 Gradually add the powdered sugar, mixing until combined.
9 Stir in the milk and vanilla extract. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
Assemble
11 Dip the cooled donuts into the cream cheese glaze, twisting slightly to fully coat the tops. Let any excess glaze drip off.
12 Decorate with sprinkles or crumble from a baked donut.
