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1
Preheat oven to 375 F. Grease two 12-count mini muffin pans.
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2
In a bowl, mix together flour, baking powder and salt. Set aside.
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3
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add the egg and continue mixing until incorporated. Add vanilla and mix until combined.
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4
Working in batches, add the flour mixture to the butter mixture, alternating with milk. Continue until all of the flour and milk have been added.
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5
Transfer the batter to a piping bag attached to a round tip, and pipe the batter in the donut pan only filling each space halfway full.
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6
Put pans into the heated oven. Bake until risen and browned, about 8 to 10 minutes. Let donuts cool on a wire rack before glazing.
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7
To prepare the chocolate glaze, place all ingredients in a medium heatproof bowl over a pot of simmering water. Stir the mixture with a wooden spoon until melted and smooth, about 5 minutes.
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8
To prepare the vanilla glaze, whisk all ingredients (except coloring) slowly until slightly thickened. Add one drop of coloring paste if desired.
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9
Dunk each donut into the glaze and place it on a wire rack. Add sprinkles to the top of donuts right away, if desired. Let glaze set for 5 minutes.
