Almond Flour Chocolate Bear Cupcakes with Peanut Butter Whipped Cream Frosting

5 from 3 votes

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! :)

Prep Time10

Cook Time20

Decorating Time20

Course: Dessert, Snack

Cuisine: American

Servings: cupcakes

Calories: 309kcal

Author: Bianca Fernandez

Ingredients

Bloom the cocoa powder:

½ c cocoa powder (50g)
⅔ c hot water (160g)

For the cupcakes:

2 ½ c almond flour (240g)
1 tsp baking soda
½ tsp salt ($0.01)
¾ c sugar substitute, I used allulose, feel free to use regular granulated sugar! (150g)
3 eggs
1 tbsp vanilla
¾ c Greek yogurt (210g)
1 tsp espresso powder

For the peanut butter whipped cream:

1 c heavy cream (240g)
⅓ c smooth peanut butter (88g)
2 tbsp powdered sugar

For the decorations:

3 tbsp melted white chocolate
1 tbsp melted milk or dark chocolate

Get Recipe Ingredients

Instructions

Bloom the cocoa powder:

In a heat-safe bowl, whisk the cocoa powder and boiling water until smooth. Set aside to cool.
(This step dissolves the cocoa powder, bringing out even more chocolatey flavor in baked goods.)

For the cupcakes:

Preheat the oven to 350°F/177°C. Line a cupcake tray with paper liners.
In a medium bowl, whisk together the dry ingredients: almond flour, baking soda, and salt. Set aside.
In a large bowl, whisk together together the eggs, vanilla, and sugar until smooth.
Add the Greek yogurt and espresso powder, then mix until combined. It's okay if the batter is slightly lumpy.
Pour in the bloomed cocoa and whisk until smooth.
Dump in all of the dry ingredients. Stir until no dry clumps remain.
Use a muffin/ice cream scoop or spoon to add batter to each cupcake liner, with each liner being about 3/4 full.
Bake for 20-25 minutes. The cupcakes will be done if you stick a cake tester in the middle and it comes out mostly clean with a few crumbs.
Cool cupcakes in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before decorating.

For the peanut butter whipped cream:

In a medium bowl, whisk together the heavy cream, peanut butter, and powdered sugar until stiff peaks. It should be smooth and able to hold its shape, but shouldn't be clumpy.
If it's too clumpy, the whipped cream is over whipped. To counter this, stir in a tbsp of heavy cream at a time and the mixture should loosen. Whip again until you get the desired consistency.
Transfer to a piping bag and cut a large tip.

For the bear decorations:

Using the peanut butter whipped cream, pipe on a circle in the middle of each cupcake for the bear's head.
Pipe on two smaller circles on top for the bear's ears.
For the faces, you can use a piping bag, ziploc bag with the end snipped off, toothpick, or cookie scribe. I used a cookie scribe.
Use the melted white chocolate to draw on the snouts and ears.
Add on the nose and eyes using the melted milk or dark chocolate.
And now you're done! Enjoy!

Notes

ADAPTED RECIPE: https://thebigmansworld.com/almond-flour-cupcakes/#wprm-recipe-container-39029

Store these cute chocolate peanut butter bear cupcakes in an airtight container in the fridge for up to a week!

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