In a medium bowl, mix the flour, sugar, cocoa powder, and baking soda. Set aside.
2 cups all-purpose flour, ¾ cup sugar, ½ cup cocoa powder, 1 teaspoon baking soda
In another medium bowl, mix the milk, Greek yogurt, eggs, butter, and vanilla.
½ cup milk, ¾ cup plain fat-free Greek yogurt, 2 eggs, 2 tablespoons melted butter, 1 teaspoon vanilla extract
Combine the wet and dry ingredients and the mini morsels, mixing until just combined.
½ cup semi-sweet mini morsels
Fill each cavity of your doughnut pan about ¾ way with the batter. (The batter is thick, so I found it helpful to pour the batter into a plastic storage bag, cut off the bottom corner, and pipe the batter into the doughnut molds.)
Bake for 10-11 minutes.
Cool completely in the pan, then remove for glazing.
For the glaze:
Combine the orange juice, melted butter, and vanilla.
3 tablespoons orange juice, 1 ½ tablespoon melted butter, ½ teaspoon vanilla extract
Add the powdered sugar and mix until smooth.
2 cups confectioner's sugar
Spread the glaze on the cooled doughnuts, then sprinkle with mini-morsels.
½ cup semi-sweet mini morsels
Video
Notes
Don't feel like making the glaze? Just sprinkle the donuts with powdered sugar!
If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more orange juice.
If you don't have powdered sugar handy, you can make your own by running 1 cup of granulated sugar through a high powered blender or food processor until it reaches a powdery consistency. It will make about 2 cups powdered sugar. Sift it after processing to make sure any large granules are removed. If you will be storing the homemade powdered sugar, add some cornstarch to it to prevent clumping. Use about 1 tablespoon cornstarch per 2 cups powdered sugar.
For even more orange flavor and a little color, add some orange zest to the glaze!
If you will be serving the doughnuts later, for best results, make the glaze and apply it to the doughnuts right before serving.