1. Prepare the oven: Preheat the oven to 350°F (175°C). Grease a doughnut pan lightly with butter or cooking spray.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Mix the wet ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.

4. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing.

5. Fill the doughnut pan: Spoon the batter into a piping bag or zip-top bag with a corner snipped off. Pipe the batter into the doughnut cavities, filling each about two-thirds full.

6. Bake: Bake for 12–15 minutes, or until the doughnuts spring back lightly when touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

7. Prepare the chocolate glaze: Melt the chocolate chips with the milk or cream in the microwave in 20-second intervals, stirring between each interval until smooth.

8. Glaze the doughnuts: Dip the tops of the cooled doughnuts into the chocolate glaze. Allow the excess to drip off.

9. Make the white icing: Mix the powdered sugar with 1 teaspoon of milk and the vanilla extract. Add a little more milk if needed to make a thick but pipeable icing.

10. Create the spiderweb design: Transfer the white icing to a piping bag or a small plastic bag with a tiny corner snipped off. Pipe several concentric circles on each chocolate-glazed doughnut. Drag a toothpick from the center outward through the circles at evenly spaced intervals to create a spiderweb pattern.

11. Let them set: Allow the icing to firm up for about 10–15 minutes before serving.