Doughnuts:

1. Preheat your oven to 425F.
2. In a large bowl, whisk together flour, sugar, baking powder, cocoa powder and salt.
3. Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
4. Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter.
5. Bake in oven for 9 minutes, or until light golden brown. Cool on a wire rack.

Caramel Topping:

1. In a sauce pan, combine all ingredients except course sea salt. Heat over medium-high heat whisking ingredients together until mixture melts and becomes smooth. Remove from heat.
2. Gently invert cooled doughnuts and dip into hot caramel. BE CAREFUL, the caramel is scorching hot. Dip doughnuts into caramel, turn right side up and allow to cool on a wire rack.
3. Immediately sprinkle hot caramel with sea salt. Repeat with remaining doughnuts. Allow caramel to cool and promptly devour.