Step 1

Preheat oven to 350 degrees F. Generously spray a donut pan with nonstick cooking spray.

Step 2

In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, salt, and both sugars.

Step 3

In another medium bowl, whisk together Greek yogurt, milk, egg, and vanilla until smooth. Whisk in the melted butter.

Step 4

Pour the wet ingredients into the dry and stir together until just combined.

Step 5

Scoop the batter into a quart-size zip-top bag: Fold the top opening of the bag down and over itself (to the outside) and set the bag in a cup or mug, so that you can scoop the batter into one corner of the bag. Scoop batter into the bag, remove it from the cup, and unfold the rim of the bag. Twist the top of the bag a few times so that it looks like a piping bag, and cut off the bottom corner of the bag. Pipe the batter into the six wells of the prepared donut pan.

Step 6

Bake donuts for 9-10 minutes, until they are set and tops bounce back when gently pressed. Let cool in the pan for 5 minutes while you prepare the glaze.

Step 7

Whisk together powdered sugar and milk until smooth. Whisk in peppermint extract. Remove donuts from pan to a wire rack set over a rimmed baking sheet (to catch drips).

Step 8

Warm the glaze in the microwave for 15 seconds. Gently dip the top half of each donut in the glaze and place on the baking sheet. Let the first layer of glaze set for a few minutes and then re-warm the glaze in the bowl, whisking again until smooth. Working with one donut at a time, use a small spoon to drizzle a second layer of glaze onto each donut, spreading it a little bit with the back of the spoon. Immediately sprinkle crushed peppermint candies over each glazed donut before moving on to the next.