Chocolate peanut butter ice cream cupcakes

Chocolate peanut butter ice cream cupcakes

I have always made cupcakes on President’s Day. It was always cold, I never had work, and loved the extra day to cozy up in my kitchen and bake. And ohhh man the first time I made vegan chocolate cupcakes for my roomie and I, we devoured them quickly. I was hooked, but never could find the recipe I used again. (This was far before Pinterest existed and I never bookmarked anything).  And I am pretty sure that I wouldn’t use the same recipe since I am sure that it was loaded with sugar and white flour. So this many years (6?) later I am giving you a healthier cupcake. With ice cream on top! You’re welcome.

If you didn’t know this already I have an ice cream dependency, but have learned to make it vegan AND sugar-free so I can enjoy it without any post-indulgent guilt.




Be prepared to get messy!







Chocolate peanut butter ice cream cupcakes

  • Servings: 12 cupcakes
  • Time: 1hr 30mins
  • Difficulty: easy
  • Print

Chocolate cupcakes:

1/2 c. oat flour
1/2 c. teff flour(or sub with more oat or almond flour)
1/4 c. coconut flour
1/4 c. raw cacao powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. homemade healthy chocolate chips, or preferred vegan brand

1 c. almond or preferred milk
1/4 c. smashed avocado or applesauce
2-3 tbsp. honey or maple syrup(vegan)
1 tbsp. coconut oil
1 flax egg (1 tbsp. flax + 3 tbsp. warm water & let sit)
1 tsp. vanilla extract

PB ice dream (in the Vitamix):
1 c. peanut butter
2 c. ice cubes-Freeze some coconut milk into ice cube trays and use a few (6-7) of these to help make even more creamy
2-3 dates
1 tsp. vanilla extract
1/2 tsp. salt if using unsalted peanut butter
Chocolate chunks
Chocolate sauce

Cupcakes: Pre-heat oven to 350˚F and grease a muffin tin with coconut oil or prep with muffin liners. Combine dry ingredients in a medium bowl except chocolate chips. Combine wet ingredients in a bowl and beat until smooth.

Working in batches, add the dry ingredients to the wet, beating continuously until batter is smooth. Fold in chocolate chips.
Scoop batter into prepared muffin tin until each tin is a little less than 1/2 full. Bake for 16-18 minutes. Stick toothpick in the center of a cupcake and if it’s clean when you pull it out, cakes are done. Remove from oven and allow to cool.

Ice cream: Blend ingredients together in a high speed blender or food processor until smooth. Using a spatula, scoop a heaping amount of peanut butter onto the cupcakes.

Serve immediately or freeze. If you freeze, thaw for 10-15 minutes before serving.



  1. These look fantastic 🙂 AND I have all of the ingredients (although I don’t do peanut butter so I’ll try almond)! YumYum! 🙂

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