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Preheat the oven to 425°F. Using softened unsalted butter, grease a 9 -12 portion donut pan.
In a medium bowl, whisk together the flour, cocoa powder granulated sugar, baking powder, and salt.
In a small bowl, whisk together the buttermilk, eggs, and extracts.
Add the wet ingredients to the dry mixture and gently stir together until almost combined. Add the melted butter and finish mixing until just combined.
Set the batter aside to rest for 20 minutes
Divide the batter into the prepared donut pans, filling ⅔ full. I like to use a piping bag with a large tip for this recipe because the batter is pretty thick.
Bake for 12-15 minutes or until the tops spring back when lightly pressed. They might still feel a little bit soft in the middle.
Add milk until you get desired consistency and mix until smooth. Dip your donuts in the glaze or pour it over totally cooled donuts that are sitting on a raised cooling rack over a sheet pan.