Preheat your oven to 350 degrees. Prepare the donut pans -very well coated with pan spray and set them aside. Gather all the ingredients. Whisk together sour cream, very soft butter, eggs, and sugar until light and fluffy. Now add the milk, vanilla, and oil. Mix well.

Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt in a separate bowl.

Add the wet ingredients to the dry and fold them all together until just mixed. Fold in mini chocolate chips.

Add the prepared batter to a gallon-sized plastic zip bag removing as much air from the bag as possible. Cut an approximate half-inch corner off of the bottom of the bag.

Pipe batter equally into the donut forms. Bake at 350 degrees for 11 minutes. Lightly touch a donut or two to test doneness -if the donut springs back, they are done. If not, give them another minute or two, max, as donuts overbake very quickly. Remove donuts from the oven when baked.

Allow donuts to rest a couple of minutes in the pan. Gently run a thin rubber spatula around the outer edge of the donuts to be sure they will release easily from the pan. Line an area of your workspace to catch drippy icing and sprinkles. Place a cooling rack upside down on the donuts and flip the pan over -releasing the donuts onto the rack.

While the donuts cool, mix the icing sour cream and whipping cream together until thickened. Fold in presifted powder sugar, and cocoa together until well blended and smooth.

While still only slightly warm, carefully dip the top side of each donut into the icing -half to two-thirds of the way in.

Add sprinkles or sliced nuts if using. Serve the donuts immediately or allow the icing to set up to an hour and then serve. Chocolatey delicious!