Preheat the oven to 350°F and grease a donut pan with nonstick cooking spray.

In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined.

Using an electric mixer, cream butter and sugar until light and fluffy.

Add the egg, egg yolk, and almond milk to the butter mixture. Mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips.

Transfer the batter into a piping bag or a gallon-size Ziploc bag.

Pipe the batter into the donut pan, filling each donut cavity about 3/4 full.

Bake for 8-10 minutes at 350°F.

Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the chocolate glaze, heat chocolate chips, butter, and water over medium heat until melted and glossy. Remove from heat.

Dip the top of each donut into the warm glaze, shaking off excess. Immediately top with sprinkles.

Let the glaze cool and harden before serving.