Preheat oven to 350ºF. Grease donut pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
In a heavy duty mixer, cream together the coconut oil and sugar.
Add milk, eggs, vanilla and peppermint extracts until thoroughly combined.
Slowly add dry ingredients on low and mix until well combined, scraping down sides if needed.
Using a piping bag or a ziploc with the corner cut off, fill the doughnut pan.
Bake for 12-15 minutes.
Allow the donuts to rest for 5 minutes before removing them from the pan and onto a wire rack. Let cool completely before icing.
When ready to ice donuts, add chocolate chips and oil to a glass bowl that is positioned over a small saucepan that is filled about halfway with water. Warm chocolate over medium heat stirring occasionally.
Whisk together powdered sugar, peppermint extract and 2 teaspoon of milk. Once the chocolate is smooth, add your sugar mixer and whisk together.
If for someone reason your mixture isn’t looking smooth and pourable, add just a bit more milk. You're looking for the consistency of glue—thick but still pourable.
Dip each doughnut into the glaze and set to dry on the wire rack. Continue with the rest of the doughnuts.
If not serving immediately, store donuts in an airtight container and ice just before serving. Best served within two days of baking.