Chocolate Donut Holes

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 24-count mini muffin pan with nonstick spray.

Step 3 -In a large bowl, sift the flour, the granulated sugar, and the cocoa and whisk to combine.

Step 4 -Add the baking powder, the baking soda, and the salt to the flour mixture and whisk to combine.

Step 5 -In a separate medium bowl, add the beaten eggs, the milk, the yogurt, and 2 teaspoons of the vanilla and whisk to combine until completely smooth.

Step 6 -Add the melted butter to the egg mixture and whisk to combine.

Step 7 -Add the egg mixture to the flour mixture and slowly fold to combine until no flour pockets remain, being careful not to overmix.

Step 8 -Spoon the batter into the cups of the prepared mini muffin pan, filling each cup about 3/4 full.

Step 9 -Bake until a toothpick inserted into the center comes out clean, about 10 minutes.

Step 10 -Allow the donut holes to cool in the pan for 5 minutes.

Step 11 -Transfer the donuts to a wire rack to cool for 5 minutes. Bake in batches, as needed, until all of the batter is used.

Step 12 -In a medium bowl, sift 1 3/4 cups of the confectioners' sugar.

Step 13 -Add 3/8 cup of the heavy cream, the remaining vanilla, and the lemon juice to the confectioners' sugar and whisk until smooth.

Step 14 -If the glaze seems too thin, add the extra confectioners' sugar, a little at a time. If the glaze seems too thick, add the extra heavy cream, a little at a time.

Step 15 -Place a wire rack over a baking sheet.

Step 16 -Dunk the slightly warm donut holes in the glaze, using a fork or your clean fingers to ensure they are completely coated.

Step 17 -Transfer the glazed donuts to the prepared wire rack and allow the excess glaze to drip off.

Step 18 -Repeat the dipping process 2-3 times for a thicker glaze coating, if desired.

Step 19 -Allow the glaze to set, about 5 minutes.

Step 20 -Serve.