Healthy Mocha Donuts with Dark Chocolate Mocha Glaze

For the donuts:
Preheat oven to 350ºF. Spray a 6-cup donut pan with nonstick baking spray.

In a bowl, whisk together flours, cornstarch, cocoa powder, baking powder, kosher salt, and espresso powder. Set aside.

In a large bowl, add both sugars, butter, and coconut oil. Whisk until smooth. Add egg, vanilla extract, and Greek yogurt. Whisk until smooth. Whisk in the milk and a coffee until smooth.

Add dry ingredients to the bowl with wet ingredients. Whisk until just combined.

Fill a large zip-close bag with donut batter. Snip one corner of bag off with scissors. Pipe batter into each donut mold, filling it 3/4 full.

Bake for 10–11 minutes, or until a toothpick inserted comes out clean. Allow donuts to cool in pan for 5 minutes on wire rack. Remove donuts and allow to cool completely.

Once donuts are cool, dip them in chocolate glaze. Serve immediately or allow donuts to sit at room temperature until glaze is no longer tacky. Store in an airtight container for up to 3 days.

For the glaze:
Add chocolate and coffee to a heat-proof bowl. Melt over a double boiler or in the microwave until smooth and creamy.