Chocolate Peanut Butter Ice Cream Cupcakes

Chocolate and peanut butter are basically made for each other. Add ice cream to the mix and you have an unbeatable combo. These Chocolate Peanut Butter Ice Cream Cupcakes are not only gluten-free, but decadent and delicious as well. They are sure to be a hit at any birthday party with both kids and adults alike. By just adding a few simple steps you can take your cupcake game to new levels, and leave everyone at your next get-together extremely impressed. You’ll never be able to look at plain ol’ cupcakes the same way again!


  • 1 3/4 cup Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup milk
  • 1 cup plain non-fat Greek yogurt
  • 1 quart of peanut butter-flavored ice cream, softened
  • 1 package of peanut M&Ms, separated by color and chopped up
  • 6 cups powdered sugar
  • 15 tablespoons unsalted butter, softened
  • 2 1/2 teaspoons vanilla extract
  • 3 tablespoons milk
  • Food coloring: red, blue, green, yellow, orange


Pre-heat the oven to 350° F.

In a medium bowl, mix the flour, cocoa powder, salt, baking soda and baking powder.

In a large bowl, cream the butter, granulated sugar and brown sugar for 1 minute. Add eggs, one at a time, mixing between each. Add vanilla extract, mix and then add milk. Mix until everything is combined.

Add half the flour mixture to the sugar and butter mixture and mix, then add half the Greek yogurt and mix. Repeat this process with the remaining flour and yogurt.

Line a cupcake tin with cupcake liners and, using an ice cream scoop or spoon, fill each ¾ of the way full. Bake cupcakes for 20 minutes. Cool on a wire rack.

Once cool, cut a large circle in the top of each cupcake with a sharp knife, then gently scoop out the middle of the cupcake with a spoon, being careful to leave about ¼ inch of cupcake on the sides and bottom.

Place a large plate or baking tray in the freezer. Fill each cupcake with 2-3 tablespoons of softened ice cream and place each cupcake on the tray in the freezer immediately after you fill it. Freeze cupcakes until the ice cream is hard, at least 1 hour.

Meanwhile, put the frosting ingredients, except the food coloring, in a large bowl and mix with an electric mixer until smooth, 1-2 minutes.

Divide the frosting into separate bowls for each color of frosting you plan to use. Add a few drops of food coloring into each bowl and mix until combined.

Once ice cream is set, frost the cupcakes with a piping bag or a knife. Sprinkle the top of each cupcake with chopped M&Ms in a corresponding color. Serve immediately or store in the freezer until ready to serve. Cupcakes will keep in the freezer for up to five days.

Recipe developer Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at Lassance consumed much more sugar than usual while developing and photographing the cupcakes.

Nutritional Analysis:
Calories: 430, Carbohydrates: 62 g, Protein: 4 g, Fat: 19 g, Cholesterol: 60 mg, Sodium: 200 mg, Fiber: 2 g