Preheat oven to 425º F. Grease a mini muffin pan well. Set aside

In a large bowl whisk together flour, sugar, baking powder and salt until it is well combined.

In a separate bowl beat buttermilk, eggs, melted butter and vanilla together until smooth.

Add buttermilk mixture to the flour mixture and mix until it is just combined. You do not want to overmix.

Fold in the chocolate chips until they are evenly dispersed.

Fill a well greased muffin tin about 2/3rd of the way full. Bake for 7-8 minutes until they are golden and a tester comes out clean.

Remove from the oven and let them rest for about 5 minutes before removing from the pan and cooling on a wire rack.

To make the glaze, melt the butter in a small saucepan over medium heat. Add the chocolate, milk and corn syrup and stir until everything is melted and smooth. Remove the pan from the heat and whisk in the powdered sugar.

Immediately dip the to of a cooled donut into the icing and place back on the wire rack to set up.

If you are using sprinkles, you will want to dip 3-4 donuts and then put the sprinkles on. The icing does set up pretty quickly once it is on the donuts.