Well Made by Kiley

Preheat oven to 350F. Lightly spray a mini or standard size donut pan with non-stick cooking spray.
Start by making the crumb topping. In a medium bowl, add all of the ingredients and toss with a fork until the mixture is crumbly. Set aside until ready to use.
Then make the donut batter. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, whisk together the sour cream, sugar, butter, egg, milk, and vanilla until smooth.
Pour the dry ingredients into the wet and use a spatula to fold together until just combined (the batter will be thick).
Transfer the batter to a plastic baggie and snip the corner off. Pipe into the prepared donut pan.
Sprinkle the chocolate crumb topping on top of each donut, and then top with ~1 tsp of the peppermint crunch baking chips.
For mini donuts, bake at 350F for 9-11 minutes.
For standard donut, bake at 350F for 12-14 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
While the donuts are cooling, whisk together the ingredients for the cocoa glaze in a medium bowl.
Once cooled, drizzle the cocoa glaze on top of the donuts.
Enjoy!