Imagine sinking your teeth into a rich, chocolatey cupcake that's not just delicious, but also secretly healthy! These Almond Flour Chocolate Bear Cupcakes are about to revolutionize your dessert game, combining the irresistible charm of adorable bear-shaped treats with a guilt-free twist. Gluten-free, packed with protein, and topped with a cloud-like peanut butter whipped cream, these cupcakes are the ultimate comfort food that will have both kids and adults begging for more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup peanut butter
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or grease the cups with a little oil to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of almond flour, 1/2 cup of cocoa powder, 1/2 cup of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well blended.
- In another bowl, beat 3 large eggs. Then add 1/4 cup of honey to the eggs and mix until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the peanut butter whipped cream frosting. In a mixing bowl, combine 1 cup of heavy cream, 1/2 cup of peanut butter, and 1 tablespoon of powdered sugar.
- Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overbeat, as this can turn the cream into butter.
- Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with the peanut butter whipped cream frosting.
- For an extra touch, you can sprinkle some cocoa powder or crushed nuts on top of the frosting. Serve the cupcakes immediately, or store them in the refrigerator until ready to serve.
Tips
- Use room temperature eggs for better batter consistency and smoother mixing.
- When measuring almond flour, always spoon it into the measuring cup and level off to ensure accuracy.
- Don't overmix the batter - this can make your cupcakes dense and tough.
- For perfectly shaped bear cupcakes, consider using bear-shaped silicone molds or carefully piping frosting to create bear features.
- Chill your mixing bowl and whisk before making the whipped cream for maximum volume.
- If the frosting seems too soft, refrigerate it for 10-15 minutes before piping.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a fun variation, try adding a sprinkle of sea salt on top of the frosting for a gourmet touch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 9g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 95mg
