Preheat oven to 350 degrees. Lightly grease 2 doughnut pans. Make sure all part of the mold is greased but don't let the grease pool at the bottom. Set aside

In a large bowl, whisk cocoa, flour, sugar, baking powder, espresso powder, and salt together until combined. Set aside.

In a medium bowl, whisk eggs, vanilla, milk, and white vinegar until combined. Add to flour mixture and fold together with canola oil. Fold in chocolate chips.

Spoon mixture into prepare doughnut pans until almost full, but not filled past the top. Bake in preheated oven for 15 minutes or until toothpick comes out clean when inserted into doughnut. Let them cool in pan for 1 minute and then gently remove them from molds and place on cooling racks. I find a spoon helps to remove the doughnuts gently. Let them cool completely before glazing.

Combine sugar, cream, and Irish cream together. Make sure the glaze is thick like maple syrup. If it's too thick, add more Irish cream. if it's too thin, add more powdered sugar.

Dip cooled doughnut into doughnut. I find that the doughnuts look best when glazing the smooth side. Set on wire rack placed on top of a baking sheet to let the glaze drip down. Repeat with rest of the doughnuts. I did this process 2 more times to get a thick amount of glaze on my doughnuts. Let them set for a few minutes or serve immediately.