To make the doughnut batter whisk together the flour, cocoa, baking powder, baking powder and salt in a large bowl. In a separate medium-sized bowl whisk together the melted butter, sugars, egg and vanilla. Add the buttermilk into the wet ingredients and whisk until combined.

Pour the wet ingredients into the flour mixture and fold together using a large wooden spoon or rubber spatula until evenly mixed. The batter will be thick.

Spoon the batter onto a large piece of clingfilm and form into flat disk shape. Wrap in clingfilm and refrigerate for 30 minutes.

Once ready to fry the doughnut holes, remove the dough from the fridge and form into balls about 2 teaspoons to 1 tablespoon in size using a cookie scoop and your fingers. I got a total of 24 doughnut holes. If the dough is sticking a lot to your hands, add a couple drops of oil to your palms.

To fry the doughnut holes, first place paper towels on the counter and a wire cooling rack over top. Clamp a deep-fry thermometer to the side of a heavy bottom saucepan or Dutch oven. On medium-high heat, heat at least 2 inches of oil in the bottom of the pan until it reaches 350F degrees. There should be at least 2 inches between the top of the oil and the top of the pot. Fry the doughnuts by carefully placing the dough balls into the hot oil, doing about 4-5 doughnut holes at a time. Fry for about 2-3 minutes, using a slotted spoon to turn the doughnuts over. Remove the doughnuts from the hot oil using a slotted spoon and place on the wire rack to cool. Break your first doughnut in half to ensure they're cooked throughout, and adjust your fry time accordingly.

Allow the oil to come back to 350F degrees, and repeat the process with the rest of the dough balls.

To make the glaze, whisk together the powdered sugar, cream and vanilla. Dip the doughnut holes into the glaze and set them on the wire rack to dry. Optionally, shower the doughnuts with sprinkles or roll them in sprinkles while the glaze is still slightly sticky.