Easy Mini Ice Cream Cupcakes

5 from 1 reviews

These chocolate and peanut butter mini ice cream cupcakes will put a smile on your face with a crust made from Peanut Butter & Cocoa Pebbles, topped with ice cream, whipped cream, chocolate sauce, and candy.


  • 2 1/2 Cups Peanut Butter & Cocoa Pebbles Cereal (Found at participating Walmart stores)
  • 1 Cup Shelled Peanuts Slightly Chopped
  • 1/2 Cup Melted Butter
  • 1 Cup Brown Sugar
  • Soft Vanilla Ice Cream
  • 1/2 Cup Melted Peanut Butter
  • 1/2 Cup Chocolate Sauce
  • Whip Cream
  • Chocolate & Peanut Butter Candy (optional)


  • Mix together the Peanut Butter & Cocoa Pebbles Cereal, peanuts, and brown sugar.
  • Add melted butter and stir. The mixture will be loose.
  • Place a scoop full in the bottom of a greased muffin tin and press in firmly. (You can also make these in a 9×13 pan)
  • Top the tins off with vanilla ice cream, filling them to the top.
  • Smooth out ice cream, and tap the tins to release extra air.
  • Freeze for at least one hour, or until completely firm.
  • Spread chocolate sauce over the top of each cupcake.
  • To release the cupcakes from the tin, simply glide a knife around the edges and they will pop right out.
  • Top with whip cream, drizzled peanut butter, chocolate sauce, and candy.