Preheat oven to 400°F. Spray mini donut pan with cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together egg, brown sugar, applesauce, agave nectar, cider, yogurt, and oil.
Add in dry ingredients and stir until combined.
Fill each mini donut halfway. Bake for 10 to 12 minutes. Let donuts cool slightly for a few minutes. Use a plastic knife, gently pry around edges of the donut until donuts pop out. Let donuts cool completely on wire rack.
To make the ganache, heat heavy cream in a small pot. Once it begins to boil, remove from the stove.
Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
Let ganache cool for a few minutes before dipping the tops of the donuts in chocolate ganache
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.