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For the doughnuts:
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Preheat the oven to 425u00b0F and grease a large doughnut pan with cooking spray. (You can also use a small doughnut pan, which will yield 2 dozen mini doughnuts.)
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Prepare a piping bag with a large round tip, and set aside. (You can also just spoon the doughnut batter into the doughnut pan, but piping it in is easier.)
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In a medium-size bowl, whisk together the flour, sugar, baking powder, and salt. Add in the buttermilk, vanilla, eggs, and melted butter. Stir until well-combined.
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Scoop the batter into the prepared piping bag, and pipe the batter into the doughnut pan, or spoon the batter into each doughnut mold. Bake at 425u00b0F for 8-9 minutes, or until the top of the doughnut springs back when you touch it with your finger.
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Let cool slightly in pan, then glaze the doughnuts immediately.
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For the glaze:
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In a medium saucepan over medium heat, combine the butter, milk, corn syrup or honey, and vanilla. Heat until the butter has melted.
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Reduce the heat to low, and add in the chopped chocolate. Whisk until the chocolate has melted. Take the saucepan off the heat, and whisk in the powdered sugar until smooth.
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Dip the cooled doughnuts in the glaze immediately, add the sprinkles, and let set before enjoying!
