Baked Sourdough Doughnuts with Chocolate Glaze

Preheat oven to 350°F. Grease two doughnut pans and set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
In a separate larger mixing bowl, whisk together the melted butter and brown sugar. Add vanilla extract, eggs, milk, and sourdough discard.
Pour the bowl of dry ingredients into the bowl of wet ingredients. Combine until just mixed, being mindful not to overmix the batter.
Fill a piping bag or gallon-sized bag with the corner cut off with the batter and fill the wells of the doughnut pans about 3/4 full.
Bake for 10-13 minutes or until the tops spring back when lightly pressed. Let the doughnuts cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Make the Glaze: Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second increments, stirring well after each interval, until the mixture becomes smooth and glossy. Once combined, whisk in the powdered sugar until the glaze reaches a thick, smooth consistency.
Dip cooled doughnuts in glaze, add the sprinkles, then allow to set on a wire rack before enjoying.