Preheat oven to 350°F (175°C) and coat a 12-cup bundt pan with nonstick spray.
Whisk boiling water and cocoa powder together until smooth; set aside to cool.
In a medium bowl, whisk flour, baking soda, baking powder, and salt.
In a large bowl, beat butter, sugar, and peppermint extract until well blended, about 3 minutes.
Add eggs one at a time, beating well after each addition.
Whisk yogurt into the cooled cocoa mixture.
Add half of the flour mixture to the sugar mixture and mix until just combined.
Add cocoa mixture, then remaining flour mixture, mixing gently.
Fold in mini chocolate chips.
Spoon batter into prepared pan and smooth the top; tap pan to release air bubbles.
Bake for 34–35 minutes, until a toothpick inserted comes out clean.
Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely.
Mix glaze ingredients until smooth and drizzle over cooled cake.
Sprinkle with crushed candy canes and allow glaze to set before serving.