I followed the Vegan Cupcakes Take Over the World recipe for peanut butter cupcakes and chocolate buttercream frosting, then topped them with peanuts. They were so sweet and rich, I just love the magical combination of chocolate and peanut butter!
Using the idea for frozen yogurt from Hannah Kaminsky in VegNews, I made ice cream with soy yogurt instead of soy milk. I added a package of Dr. Oetker's chocolate pudding mix to the yogurt in my ice cream maker, then I put in some extra cocoa powder and about a half a cup of peanut butter. The texture came out great, much creamier than it normally gets when I use soy milk. The taste, however, was just OK...it had a slight tangy after taste which not even the chocolate and peanut butter could totally erase. The frozen soy yogurt idea would be best for flavors that could handle the tangy after taste, like maybe lime or a berry flavor.
Next time I think I'll stick to soy milk, which doesn't have an after taste. Since I liked the texture the soy yogurt gave the ice cream, I'll make the Dr. Oetker's pudding first, getting a thick consistency, then freeze it in the ice cream maker after letting it cool in the refrigerator (I usually just throw it all in the ice cream maker since I don't have the patience to let the pudding cool first!).
I'll post more vegan cupcakes soon (red velvet cupcakes and sea creature-inspired cupcakes!).