Preheat oven to 350 degrees. Spray two 6-cup Wilton doughnut pans with cooking spray and set aside.

Melt the butter in the microwave and set aside to cool a bit.

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

Whisk in the sugar and salt into the flour mixture.

In a separate bowl, whisk together the buttermilk, yogurt, vanilla, eggs and melted butter.

Make a well in the center of the dry ingredients and pour in the wet ingredients.

Mix together gently with a spatula or wooden spoon until no streaks of flour remain.

Evenly divide the donut batter among the 12 donut wells. It will be about 3 tablespoons of batter per donut.

Bake on the center rack for 11 - 14 minutes, until donuts are springy.

Remove from oven and allow the donuts to cool in pans about 10 minutes before removing and allowing to cool completely on cooling racks. The tops of the donuts will be quite puffy. You will glazing the bottom halves... the halves that were in the donut pans.

While the donuts are baking, place a non-stick skillet over medium high heat. Add the coconut and stir occasionally until the coconut is nice and browned. Remove from heat and place coconut in a clean, shallow bowl.

In a clean sauce pan, combine the chocolate chips and heavy cream. Place over medium-low heat and stir constantly, until the chocolate has completely melted.

Off heat, stir in the vanilla and salt. Place chocolate glaze in another shallow bowl.

Dip each half of donut (the bottom half, the surface touching the pans) in the chocolate glaze, using a swirling motion. Lift up, then dunk the glaze in the toasted coconut, so it sticks to the chocolate.

Allow the glazed donuts to set up for about 10 minutes. Fill the holes with two Cadbury Mini Eggs each. Top each nest with a Peep if desired.