• Start by preheating your oven to 350 degrees and greasing a donut pan; set it aside.
• Make your vegan buttermilk by combing your non-dairy milk, vinegar, and vanilla extract, stir, and let sit while you prepare the rest of the recipe.
• Take a large bowl and mix your dried ingredients; all purpose flour, cocoa powder, brown sugar, white sugar, baking powder, and salt. Whisk until combined well.
• Take a heat-safe small bowl and combine your oil, vegan butter, and chocolate chips. Melt in the microwave for 30 seconds, and stir until smooth. Add this to your dry ingredients, then add the remaining wet ingredients (the milk mixture). Mix with a spatula until well combined.
• Take your donut pan and use your hands or a spoon and shape the dough in the donut pan. You should get around 12 donuts in total.
• Bake in the preheated oven for 9-12 minutes until a toothpick comes out clean and they aren't too soft. Don't overbake. Let them sit in the donut pan for 5 minutes before placing them on a cooling rack.

Make the glaze

• Take a medium-sized bowl and add all the glaze ingredients. Stir until combined well. This is a wet glaze, but it should have some thickness.
• Take a large cookie sheet with a cooling rack on it. Take a warm donut and dip it into the glaze; repeat with the remaining donuts. Then dip them a second time and let them rest on the rack.
• Repeat until your donuts are all cooked and glazed.