Preheat the oven to 350ºF. Set your silicone donut pan on a sheet pan to stabilize it.
In a 2 cup measuring glass, combine the yogurt, milk, coffee, and eggs.
In a medium mixing bowl, sift together the flour, cocoa powder, sugar, instant coffee, baking powder, and salt.
Fold the wet ingredients into the dry ingredients until smooth.
Move the batter to a piping bag or a Ziploc bag with the tip clipped off. Pipe the batter evenly between all 9 donut molds. Each mold should be ½ full.
Bake for 10 to 15 minutes. Cool the donuts upside down on a cooling rack in the silicone pan. When the pan is cool to the touch, pop the donuts out. Allow them to cool completely before icing.
Peppermint Chocolate Icing
Whisk together the cocoa powder, powdered sugar, vanilla, mint, and milk until smooth.
Dip the top of each donut into the icing, and set back on your cooling rack to set.
Optional White Chocolate Drizzle
To really make these pretty, set a heat-proof bowl over a small pan of simmering water (double boiler style). Stir until the white chocolate clumps together, and then remove from the heat to continue stirring until it's smooth.
Use a spoon to drizzle your white chocolate ganache over each donut.
Add sprinkles to really make your donuts festive!
Keyword Chocolate, Donuts, Peppermint, White Chocolate