Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with non-stick spray or butter.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar and eggs until smooth. Add the milk, melted butter, vanilla extract, and yogurt or sour cream, mixing until well combined.

Slowly fold the dry ingredients into the wet ingredients, stirring just until everything is well combined. Avoid overmixing.

Spoon or pipe the batter into the prepared donut cavities, filling each about ¾ full.

Bake for 10-12 minutes, or until the donuts spring back when gently pressed and a toothpick inserted comes out clean.

Remove from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the glaze: In a small bowl, sift together the powdered sugar and black cocoa powder.

Add vanilla extract and 2 tablespoons of milk, then stir until smooth and glossy. If the glaze is too thick, add a bit more milk (a teaspoon at a time) until it reaches your desired consistency.

Once the donuts are completely cooled, dip the top of each donut into the black cocoa glaze, allowing any excess to drip off.

Add candy eyes decoratively.