Preheat oven to 350°F. Spray donut pan(s) with nonstick cooking spray.
Whisk flour, cocoa, soda, salt, and sugar in a medium bowl. Set aside.
Whisk the creamer or milk, egg, oil, and vanilla in a measuring cup. Whisk into dry ingredients.
Transfer the batter to a large gallon size resealable bag. Cut off one tip and pipe into donut pan(s).
Recipe makes 8-9 donuts. If you only have one donut pan, fill and bake 6, let them cool 10 minutes, then remove them from the pan, respray the pan with nonstick cooking spray and fill with the rest of the batter. You can also make these as mini muffins. Baking time will be affected.
Bake for 7-8 minutes until a toothpick just comes out clean. Let cool in pans for about 10 minutes, then carefully remove and top with glaze or churro topping.
Glaze: whisk powdered sugar and cocoa, then whisk in coffee creamer slowly. Dip the cooled donuts upside down in the glaze and place them on a cookie sheet or flat surface, glaze side up. Sprinkle with sprinkles. Let sit for about 20 minutes for the glaze to set.
Churro topping: Whisk sugar and cinnamon in medium bowl. Dip donuts in melted butter, then dredge in cinnamon sugar. Once you’re done with all of them, give them a second dusting in the cinnamon sugar.
Best eaten the day they’re made, but they’ll last up to 2 days in an airtight container.