• Preheat oven to 350 degrees and spray a donut pan with nonstick cooking spray. You can also dust with flour as well, to further prevent sticking, though your donuts might have a white residue if you use too much.
• In a large bowl - whisk together flour, espresso powder, cocoa powder, baking powder, baking soda, both sugars and salt. 
• In a small bowl - whisk together yogurt, egg, milk and vanilla until smooth. Add in the melted butter once slightly cooled.
• Combine the wet ingredients into the dry and fold until fully combined. Do not over-mix the batter.
• Scoop the batter a piping bag or a decorating tool. Pipe the batter into the wells of the prepared donut pan.
• Bake for 9-10 minutes, until they are set and bounce back when gently pressed.
• Allow it to cool in the pan for 5 minutes, then cool for another 5 minutes on a cooling rack.

Prepare the Glaze:

• Add the chocolate chips into a small bowl and microwave for 45 seconds, stirring mid-way.  Cover the bowl and allow the chocolate to sit for 3 minutes. Uncover and stir. If not fully melted, warm in increments of 10 seconds until done.
• Dip each donut in the glaze and place on the baking sheet.
• Top with peppermint candies before moving on to the next one.