Preheat the oven to 350 degrees and line a mini muffin pan with mini cupcake liners. Give the top a very light spray with cooking spray so the risen cupcakes do not stick.
Combine the dry ingredients and wet ingredients separately, then combine. Add the chocolate chips. Finish mixing the stiff batter by hand if necessary, scraping down the sides.
Using a small cookie scoop, place the batter into the prepared baking cups.
Bake for 8-12 minutes OR until a toothpick inserted comes clean as you would any cake. All ovens are different.
Allow to cool enough to remove the from the pan to a wire rack to cool completely.
Prepare the powdered sugar glaze and use as little milk as possible until you are sure you have reached a drizzling consistency. You can drizzle or dunk or dunk them twice...whatever you wish. The powdered sugar glaze helps offset the cocoa powder and gives the doughnuts a nice sweetness.