• Preheat your oven to 350°F (175°C) and lightly grease a donut pan with nonstick cooking spray or butter.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, buttermilk, egg, vanilla extract, vinegar, and red food coloring until smooth and fully combined.
• Gradually add the dry ingredients to the wet ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix, as this can make the donuts dense.
• Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. To pipe the batter, transfer it to a zip-top bag, snip off one corner, and squeeze it into the molds.
• Bake for 10–12 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting

• In a medium bowl, beat the softened cream cheese until smooth.
• Gradually add the powdered sugar, mixing until combined.
• Stir in the milk and vanilla extract. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.

Assemble

• Dip the cooled donuts into the cream cheese glaze, twisting slightly to fully coat the tops. Let any excess glaze drip off.
• Decorate with sprinkles or crumble from a baked donut.