Step 1

Preheat oven to 200°C/180°C fan forced. Grease 12 mini doughnut pans with oil. Process the flour, sugar, cocoa, eggs and 125g butter in a food processor until well combined. Add milk and process until smooth. Transfer mixture to a piping bag fitted with a 1.2cm plain nozzle. Pipe the chocolate mixture into the prepared pans, taking care not to overfill. Bake for 10 minutes or until a skewer inserted in the centre of doughnuts comes out clean. Transfer to a wire rack to cool.

Step 2

Combine the dark chocolate, cream and remaining butter in a saucepan over low heat. Cook, stirring, for 6-8 minutes or until melted and smooth. Set aside to cool slightly. Dip doughnuts in glaze. Place, glaze-side up, on a wire rack. Decorate with sprinkles. Set aside to set.