Preheat the oven to 350ºF (180ºC). Spray a mini donut pan with nonstick spray. (I used a heart-shaped mini donut pan** but a standard round mini donut pan***works too.)

In a medium-size bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda until well combined.

In a large bowl, whisk together the brown sugar, oil, egg, buttermilk and vanilla until smooth. Add the flour mixture and stir just until combined.

Transfer the batter to the donut pan, using a piping bag or a plastic food storage bag with the corner cut off. Bake until a toothpick inserted into the centers of the donuts comes out clean, about 6-8 minutes. Do not over bake or the donuts will dry out. Transfer the donuts to a cooling rack. Clean the pan and repeat with the remaining batter.

In a medium-size bowl, whisk together the powdered sugar, pureéd strawberries, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach your desired consistency. Whisk until smooth. Dunk the top surface of the cooled donuts into the icing.

In a heat safe bowl set over a pan of barely simmering water, melt the butter, chocolate and corn syrup together, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly. Dunk the top surface of the cooled donuts into the glaze or spoon it over the tops.