In a large bowl mix together the dry ingredients of the two flours, cocoa powder, salt, baking powder, sugar, nutmeg and instant espresso.
In a separate bowl combine the melted but cool butter, milk, sour cream, eggs and vanilla.
Gently add the wet ingredients to the dry ingredients and mix until they just come together.
Scoop batter into pan cavities and place in preheated 350° oven for 14 minutes. Remove from oven and allow to cool.
Place powdered sugar in bowl with vanilla and corn syrup.
Add just as much hot water as you want to achieve the glace consistency you want. I used the 1/3 cup minus 1 Tbsp.
Dip each donut hole in glace and place bottom side down back on cooling rack. Allow glaze to cool and harden before transferring to serving plate.