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1
To make the doughnuts, lightly grease a 6-hole doughnut tin and preheat oven to 350u00b0F.
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2
Sift the flour, cocoa powder, baking powder, baking soda, nutmeg, and salt into a medium bowl.
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3
In another medium bowl whisk together the butter, yogurt, vanilla, egg, and sugars.
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4
Make a hole in the flour mixture and pour the butter mixture into the hole. Using a rubber spatula, gently stir everything together until there are no more streaks of flour. Mixture will be thick.
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5
Scoop the batter into a piping bag or Ziploc bag and snip a small hole in the bottom corner.
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6
Squeeze the batter evenly among prepared doughnut tin.
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7
Bake for 8 to 10 minutes, or until doughnuts spring back when touched. Let cool completely on a wire rack.
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8
For the frosting, place marshmallow fluff in a microwave-safe bowl and heat in microwave until melted and smooth, about 40 seconds. Be careful not to let marshmallow puff over the sides of the bowl when heated.
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9
Place graham cracker crumbs in a shallow dish.
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10
Dip one flat side of each doughnut into marshmallow fluff or use a butter knife to carefully top the doughnuts. Place doughnuts on a cooling rack on top of a plate or towel to catch drips. Sprinkle with graham cracker crumbs.
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11
Serve and enjoy!
