Chocolate Frosted Donuts

Description
These chocolate frosted donuts are baked not fried and are so simple to make! Cover them completely in sprinkles and youll find yourself eating more than just one.
Ingredients
Donuts
1 cup 125g allpurpose flour spooned leveled
1 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon ground nutmeg gives them that bakery donut taste
1 large egg
13 cup 65g packed light brown sugar
14 cup 60ml milk
14 cup 60g Greek yogurt
2 Tablespoons 30g unsalted butter melted
1 and 12 teaspoons pure vanilla extract

Chocolate Glaze
12 cup 90g semisweet chocolate chips
2 Tablespoons 30g unsalted butter
2 teaspoons light corn syrup
2 teaspoons water
rainbow sprinkles
Instructions
Preheat the oven to 350F 177C. Spray a donut pan with nonstick spray. Set aside.
Make the donuts Whisk the flour baking powder baking soda and nutmeg together in a medium bowl. Set aside.
Whisk the egg brown sugar milk and yogurt together until smooth. Add the melted butter and vanilla whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cavitiesI highly recommend using a large zippedtop bag for ease as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup filling 23 to 34 of the way full.
Bake for 910 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
Make the chocolate glaze Place the chocolate chips butter corn syrup and water in a medium bowl. Melt in 20 second increments in the microwave stirring after each time until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. Youll likely have leftover glaze. Its great on ice cream!
Donuts taste best eaten the same day though they may be covered tightly and stored at room temperature for 2 days.