To begin, preheat your oven to 350. Spray a mini muffin pan with non-stick spray in each muffin cavity.

To a large mixing bowl, add your butter and maple syrup and whisk them together. Add your Greek yogurt, milk and vanilla and whisk till combined. Add your eggs and briefly mix them in.

To the same bowl, add your flour, baking soda and salt. Add a fine mesh strainer over the bowl, and sift your cocoa powder into the bowl. Stir till you have a thick, smooth donut batter.

Using a small cookie scoop, scoop the donut batter into each mini muffin cavity till they're all filled.

Bake in the oven for 9-11 minutes, or till spongy to touch and a tootpick inserted comes out clean. Let them cool partially, then flip them out onto a cooling rack.

To a mixing bowl, add your powdered sugar and 8 teaspoons of milk (and vanilla). Whisk till smooth. If your glaze is too thick, add one more teaspoon of milk.

Dip each donut hole into the glaze and roll it around till covered entirely. Gently shake any excess glaze off into the bowl, then place back on the cool rack (with a pan underneath for glaze drips). Repeat till all of the donut holes have been glazed.

Devour!