Preheat your oven to 350 degrees Fahrenheit and spray a standard cupcake pan with cooking spray.
In a bowl, whisk together the coconut flour, baking powder, and salt.
In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth. Dump the dry ingredients into the wet ingredients and whisk until completely smooth. Scoop batter into the cupcake pan. Bake for 22 minutes, or until the center is firm when tapped. Transfer to a wire cooling rack and let cool completely.
Core the center of the donut cupcakes. Place the donut cups on a parchment paper-lined tray and freeze for 30 minutes.
Use a cookie scoop to scoop the Halo Top into each of the donut cups. Freeze for 2 hours.
In a small bowl, stir together the peanut butter and melted coconut oil until smooth. Transfer the mixture into a piping bag or plastic bag with a tiny corner snipped off and drizzle over the ice cream. Repeat with the jelly.
Serve immediately. Enjoy!