Baked Chocolate Doughnut Holes with Peanut Butter Glaze

Directions

1. Preheat oven to 350F. Spray 24-count mini muffin pan with nonstick spray. Set aside.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the eggs, milk, yogurt, and vanilla until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients, do not overmix.
4. Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
5. While the doughnuts are cooling, make the glaze. In a medium bowl, sifting together the powdered sugar and powdered peanut butter. Whisk in the milk and vanilla until smooth. Add more powdered sugar or milk to reach desired consistency.
6. Dunk each doughnut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. If any glaze remains, repeat two to three more times if you want a thick glaze coating.
7. Best served on the same day. Store in an airtight container at room temperature for up to 3 days.