Preheat oven to 350° and grease donut pans with non stick spray.
In a large batter or mixing bowl, whisk together: sour cream, canola oil, sugar, egg, vanilla, and instant coffee.
Add the baking soda, baking powder, cocoa powder, flour and pinch salt. Whisk until combined. Batter will be thick.
Using a spoon, piping bag or zip top bag, fill the donut pans ¾ full.
Bake for 10-12 minutes until toothpick comes out clean and donuts spring back.
Let cool in pans for 5 minutes and then remove to a wire rack to completely cool.
Whisk together the powdered sugar, milk and vanilla.
Dip cooled donuts in glaze and top with sprinkles.
To use a zip top bag for piping: fold the top of the bag over and add the batter to the bag. Squeeze the batter down to one corner of the bag, then snip the corner of the bag, twist the top like a pastry bag, and pipe the batter into the donut pans.