Preheat oven to 350 degrees F and grease a donut pan; set aside

In a medium bowl, combine all the dry ingredients: flour, light brown sugar, cocoa powder, baking soda and salt; set aside

In a small bowl, whisk together the egg, sour cream, milk, vegetable oil and vanilla extract

Add the wet ingredients to the dry ingredients and whisk until all ingredients are incorporated and smooth

Using a spatula, mix the mini chocolate chips into the batter

Using a piping bag, pipe the batter to fill ¾ of the donut pan

Bake the donuts for 8 minutes or the cake bounces back at the touch

Remove the donut pan from the oven and allow them to cool for 5 minutes in the pan and then remove them and place them on a cooling rack

Once the donuts are cooled, dip the top of the donut in the chocolate ganache glaze and sprinkle with chocolate sprinkles or dunk the entire donut in the sugar glaze

Place the glazed donuts on the cooling rack and allow them to dry for 5-10 minutes

In a small sauce pan, bring the heavy cream to a simmer

Remove the pan from the heat and add in the chocolate chips

Whisk the chocolate ganache until smooth and creamy

Dip the top of the donut while the ganache is still warm or rewarm it if it starts to thicken to much

In a small bowl combine the powdered sugar, milk and vanilla extract

Whisk together all ingredients until smooth

Dip the donut into the sugar glaze and coat the top and bottom completely