Preheat the oven to 375 F, and position a rack in the center of the oven. Spray your doughnut pans with nonstick baking spray.

In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, salt and baking soda.

Separately, whisk together the eggs, sour cream, oil and vanilla until smooth.

Add the wet ingredients to the dry, and use a spatula to mix just until combined. The batter will be thick.

Scrape the batter into a piping bag and snip off the end. Pipe the batter into the doughnut molds, filling them no more than halfway full.

Bake mini doughnuts for 7 ½ - 8 minutes (or standard-sized doughnuts for 9-10 minutes) until the tops spring back when lightly touched.

Let cool in the pan for several minutes, then use a spoon to help lift the hot doughnuts out of the pan and onto a cooling rack. Cool the doughnuts until warm, then coat in the glaze.

In a bowl, whisk together all the glaze ingredients until smooth and drizzly.This will seem like a LOT of glaze, but some of it will drip off after you coat the doughnuts, and I used up almost all of it to dip 3 ½ dozen mini doughnuts.

Dip the doughnuts in the glaze, thoroughly coating both sides, then set the glazed doughnuts back onto the cooling rack (place a baking sheet underneath to catch the drips).

The glaze will dry and set in 20-30 minutes, and then the doughnuts will be ready to eat.