• Preheat oven to 350. Spray donut pans lightly with non-stick cooking spray. (I use the Wilton pans, regular size, not mini.)
• Prep: Melt the butter and set aside to let it cool slightly.
• Prep: Stir the lemon juice in to the milk and set aside. (It will thicken just a bit.)
• In a mixing bowl, whisk together the flour, cornstarch, cocoa powder, both sugars, baking soda, baking powder, cayenne pepper and salt.
• In a separate bowl, whisk the eggs, then whisk in the milk and lemon mixture, sour cream, slightly cooled butter and the vanilla.
• Pour the wet ingredients in to the dry ingredients, add the chocolate chips and stir until just combined. The batter will be thick!
• Scoop the batter in to a gallon size storage bag and seal. Snip off one corner of the bag and pipe the batter in to each of the donut pan cavities. Don’t overfill!
• Bake for 8-10 minutes, allow to cool in the pan for 10 minutes, then remove from pans and cool on a cooling rack.

For the ganache:

• In a small bowl, melt together the chocolate chips, heavy cream and butter and stir till it’s smooth. (I heat it for a minute in the microwave then keep stirring until it’s completely smooth- it will take a minute of stirring. You can keep heating in 15 second increments if it isn’t smooth enough, stirring between.)
• Let the ganache cool just a minute, then dip the donuts in to the glaze. (You can top with sprinkles, toasted coconut or chopped nuts if you like.)