Chocolate Peanut Butter Ice Cream Cupcakes
[Vegan, Gluten-Free]

To Make the Cupcakes: 

1. 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.
2. Working in batches, add the dry ingredients to the wet, beating continuously until batter is smooth. Fold in chocolate chips.
3. 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.

To Make the Ice Cream: 

1. 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.
2. Serve immediately or freeze. If you freeze, thaw for 10-15 minutes before serving.