3tablespoons (42g)unsalted buttermelted and cooled to room temperature
For the chocolate glaze:
½cup (85g)semisweet chocolate chips
2tablespoons (28g)unsalted butter
Preheat the oven to 350°F. Grease donut pans and set aside.
In a small bowl, whisk the flour, instant coffee, cocoa powder, baking powder, baking soda, and salt together. Set aside.
In a separate bowl, combine the sugar, yogurt, milk, melted butter, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon or pipe the batter into prepared donut pans. Bake for 12-14 minutes. Allow donuts to cool in the pan before removing and glazing.
To make the chocolate glaze:
In a medium microwave-safe bowl, melt the chocolate chips and the butter together in 30-second intervals in the microwave, stopping to stir between each interval. Stir in the milk until combined and smooth.