Chocolate peanut butter bear cupcakes on wire rack

Almond Flour Chocolate Bear Cupcakes with Peanut Butter Whipped Cream Frosting

These easy almond flour chocolate bear cupcakes are super light, soft, and moist. They’re not too sweet and the chocolate flavor is enhanced by the addition of espresso powder in the batter. Plus, they’re perfectly balanced with the homemade peanut butter whipped cream, which only requires three ingredients!
This recipe is gluten-free AND low in sugar… but I promise no one will even be able to tell! 🙂

Black Sesame Oreo Penguin Cupcakes with Cream Cheese Frosting

Intro If you saw my last post on my teddy bear cookies, you may know I am back from taking a break from Bites by Bianca. It was pretty hectic the past few months, but I’m really excited to get back into posting more regularly again. I have a bunch of ideas planned out and I look forward to seeing …

Bear-Shaped Chocolate Mochiko Muffins (Gluten-Free)

These mochiko muffins are made with regular cocoa powder and black cocoa powder to get the darker color. But if you don’t have black cocoa powder on hand, feel free to use regular cocoa powder! They also have chocolate chips folded into the batter, giving them the perfect amount of chocolate flavor. In terms of texture, these muffins are a bit chewy/springy and not cakey (due to the mochiko flour) when comparing them to regular muffins/cupcakes.

Homemade Ube Marshmallows (No corn syrup!)

Estimated cost: $3.74 These marshmallows are extremely fluffy, pillowy, and have a hint of ube flavor without any corn syrup added. There are only a handful of ingredients: gelatin, water, sugar, ube extract, powdered sugar, and purple food coloring, the last one being optional! I didn’t add any extra purple food coloring since ube extract typically has red + blue …