Preheat your oven to 350°F (175°C) and spray a donut pan with non-stick spray.

In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt.

In a large bowl, mix the melted unsalted butter, granulated sugar, large eggs, whole milk, sour cream, and vanilla extract until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined.

Transfer the batter into a piping bag and fill each donut pan cavity about three-quarters full.

Bake for approximately 12 minutes until a toothpick comes out clean.

Cool the donuts in the pan for about 2 minutes before transferring to a wire rack.

Melt the semi-sweet chocolate chips and coconut oil in a double boiler until smooth.

Dip the tops of the cooled donuts into the glaze and allow excess to drip off.

Chill the glazed donuts in the refrigerator for a few minutes to set the chocolate glaze.