Donuts:

1. In a small bowl, add your butter and chopped chocolate. Microwave for 30 second increments until the chocolate and butter are smooth and melted, stir between intervals. Should take 2-3 minutes.
2. In a large bowl whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder and soda and salt.
3. Next, add your chocolate butter mixture, yogurt, egg, coffee and vanilla into the dry ingredients.
4. Using a spatula, mix and combine your ingredients until a cohesive dough forms.
5. Once combined, wrap dough in plastic wrap and refrigerate for 30 minutes.
6. In a heavy-bottomed pot, add your canola oil, you'll want about 2" of oil. Using a candy thermometer, heat your oil between 350-360 degrees.
7. Using a cookie scoop (about 1 tablespoon), begin rolling your donut dough into small balls.
8. Gently lower down 1 donut to start.
9. Donut should cook for about 3 minutes, be sure to rotate halfway. After 3 minutes, remove to paper towel lined tray and cut open to test doneness. This first one will be a gauge for the rest of your donuts.
10. Continue frying the rest of the donuts, adding about 4 to each batch and frying for about 3 minutes. Be sure to keep the frying temperature steady between 350-360.

Glaze:

1. Whisk your glaze ingredients together until a thick, glossy glaze forms and no clumps are left.
2. Gently lower each donut into the glaze to coat completely. Set donut on cooling rack in rimmed baking sheet. Continue for all donuts until done.