In a large bowl, combine the eggs, sugar, oil, sour cream, vanilla and mix thoroughly.

Sift all the dry ingredients into a medium sized bowl.

Alternate by adding in the dry and the milk in thirds until mixed starting with dry first.

Grease a donut pan and fill the mold ⅔ full of the donut batter.

Once done allow them to full cool on a cooling rack.

Add the chocolate chips into a medium sized bowl and set aside.

Heat the heavy cream, butter and corn syrup in a small saucepan until hot, not boiling.

Once the mixture is hot pour over the chocolate and mix until the mixture is smooth. Allow it set and cool down for 10 minutes.

Dip the tops of the donuts into the glaze and then let them sit on the cooling rack to allow access to drip below.

Place the Ferrer Rocher in the donut hole and then cut the pocky sticks into 1.5 inches and place them on the sides of the spider to represent the legs. I choose to do 6 legs instead of 8 just because I thought they looked cuter with 6. Place the candy eyes on the Ferrer Rocher but making them lean on the glaze to allow them to stick and not move.