Instructions

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray donut pan with non-stick cooking spray.
2. In a large bowl, whisk together flour, hot chocolate mix, baking cocoa, brown sugar, and baking powder.
3. In a small bowl, whisk together buttermilk, egg, yogurt, melted butter, and peppermint extract. Add wet ingredients to dry ingredients and stir to combine.
4. Spoon batter into a pastry bag or ziploc bag with the corner cut off. Pipe batter into donut pan filling donut indentation about 2/3 full.
5. Bake for 8-10 minutes or until a toothpick inserted in the middle comes out clean. Remove pan to a wire rack. Allow donuts to cool for 3-5 minutes before removing from pan.
6. While donuts are cooling, begin preparing glaze. In a medium saucepan, melt together chocolate chips, butter, honey, and milk over medium-low heat. Stir to prevent burning. When chocolate chips are melted, stir in vanilla until smooth and glossy. Turn heat to low. **If you want more a sweet, thick glaze, add a couple of tablespoons of sifted powdered sugar.
7. Dip the tops of the donuts into the chocolate. Sprinkle with crushed peppermint candies and marshmallow bits. Allow glaze to harden before serving.
8. Store leftovers in an airtight container, though they are best eaten the same day.