• Preheat the oven to 350°F. Grease a donut pan.
• In a large bowl, whisk together the oil, butter, granulated sugar, and brown sugar until well combined, about 1 minute. Beat in the eggs, milk, vanilla, and vinegar for another minute.
• In a separate bowl, mix the flour, cocoa powder, espresso powder, cinnamon, baking soda, baking powder, and salt. Add to the wet ingredients and use a large spoon or spatula to fold the dry ingredients into the wet ingredients until just combined.
• Spoon or pipe the batter into the donut molds, filling ½-2/3 of the way full. Bake for 8-10 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter) or clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack. If the donut holes fill in while baking, you can use a knife to cut them out and eat the holes!

Chocolate glaze

• In a small saucepan, heat the heavy cream over medium heat until it starts to gently simmer, stirring often so it doesn't burn. Remove from heat and add the chocolate chips. Cover the pot and let sit for about 5 minutes, then whisk until smooth.
• Dip the tops of the donuts into the glaze and finish with chocolate sprinkles, if desired.