• Preheat oven to 350 degrees F.  Prepare a piping bag fitted with a small round tip.  Lightly grease mini donut pan with cooking spray ( Pam, Baker’s Joy) or use a non stick donut pan.
• Sift together flour, cocoa powder, baking powder, salt and espresso powder.  Place into a medium size bowl and whisk in sugar.  Set aside.
  
• Whisk together melted butter, egg, milk and vanilla paste.
  
• Add wet ingredients to bowl of dry ingredients.  Mix well until combined and there are no dry streaks of flour left.
• Fill prepared piping bag with batter.  Pipe batter into prepared donut pans, filling mold a little over half full.  Bake 8-10 minutes.  Let cool in pan for 2 minutes before unmolding.  Let donuts cool on rack before frosting or decorating.

Chocolate Glaze

• Melt together chocolate chips, butter, corn syrup, honey, and milk in the microwave at 15 second intervals.  Once melted, add vanilla paste and stir until combined.  Let sit for a couple minutes to thicken.
  
• Dip tops of donuts into the chocolate glaze.  Sprinkle with your choice of topping (chocolate jimmies, chopped nuts)  Let cool at room temperature for glaze to set.
• If glaze gets too stiff or thick, microwave at 15 second intervals until fluid.  You can also flavor the glaze with extracts and oils.