Whole wheat mocha donuts topped with a decadent dark chocolate coffee ganache, a creamy, light mascarpone glaze, and crushed lady fingers.
Lastly, make the mascarpone glaze. Whisk together all of the ingredients until you have a smooth pourable glaze (may add a little more milk if needs to be a thinner consistency or more powdered sugar if needs to the thicker).
Finish the donut with a dusting of crushed lady fingers.
Store the donuts in an airtight container at room temperature. Do not leave out too long without covering them or they will dry out.