• Preheat the oven to 375 degrees.
• Lightly spray your donut pan with cooking spray.
• Empty cake mix into a mixing bowl.
• Add egg, ¼ cup of oil and 1 cup of peanut butter.
• Mix on low speed for 1 minute, then increase the speed to medium and blend for 90 seconds, or until the batter is smooth.
• Transfer the batter to a large zipper seal bag and seal.
• Snip one end off of the bag with scissors.
• Pipe the batter into the donut pan, filling a little more than ½ full.
• Bake for 11-13 minutes.
• Remove from the oven and allow to cool in the pan for 3-5 minutes before transferring to a wire rack. 
• When the donuts are completely cool, dip them into the glaze, then allow to dry on the wire rack. 

To make the chocolate glaze

• Add cocoa and powdered sugar to a mixing bowl and stir until well blended.
• Add several tablespoons of coffee creamer to the bowl and mix by hand with a whisk.
• If needed add a touch more to get the consistency you desire. You want the glaze to be thin enough to dip into, but not runny.