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! 🙂
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.
