Preheat oven to 375°F.

Beat the butter and sugars together until creamy. Add the egg, extract, and yogurt and beat again.

Sift together the baking powder, baking soda, and flour. Slowly add the flour mixture to the butter mixture alternately with the cooled coffee.

Stir in the mini chocolate chips by hand.

Spoon the donut batter into a greased donut pan, filling the cavities 3/4 full.

Bake at 375°F for 10 minutes.

Let the donuts cool in the pan for 2 minutes before removing to a wire rack to cool completely.

Whisk together the powdered sugar and coffee until smooth.

Dip the tops of the donuts in the glaze. You many need to spread the last few donuts with a knife instead of dipping.

Let the glaze set completely.

Heat the chocolate chips and shortening in a microwave safe bowl, stirring every 30 seconds until melted and smooth.

Drizzle over the tops of the donuts. Let set. Store in a loosely sealed container on the counter.