<strong>For the Cake Donuts:</strong>
¾ cup (177.4 mL) all-purpose flour
½ cup (118.3 mL) unsweetened cocoa powder
⅔ cup (157.5 mL) Splenda® Monk Fruit Granulated Sweetener
½ teaspoon (2.5 ml) baking soda
½ teaspoon (2.5 ml) baking powder
¼ teaspoon (1.2 ml) sea salt
1 ¼ cup (295.6 mL) leftover strong coffee, cooled
¼ cup (59.1 mL) melted unsalted butter or oil
½ teaspoon (2.5 ml) pure peppermint extract
1 egg, whisked
<strong>For the Chocolate-Peppermint Glaze:</strong>
1/2 cup (118.3 mL) stevia-sweetened chocolate chips
1 teaspoon (4.9 ml) coconut oil
5 sugar-free peppermints, crushed
2 tablespoons (29.6 mL) stevia-sweetened white chocolate chips, optional