Chocolate Bear Cupcakes w/ Peanut Butter Frosting Recipe (with Video)

Bloom the cocoa powder
1. In a heat-safe bowl, whisk the 1/2 c cocoa powder and boiling water until smooth. Set aside to cool.
2. This step dissolves the cocoa powder, bringing out even more chocolatey flavor in baked goods.
For the cupcakes
1. Preheat the oven to 350°F/177°C.
2. Line a cupcake tray with paper liners.
3. In a medium bowl, whisk together the dry ingredients: 2 1/2 c almond flour, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
4. In a large bowl, whisk together the 3 eggs, 1 tbsp vanilla, and 3/4 c sugar substitute until smooth.
5. Add the 3/4 c Greek yogurt and 1 tsp espresso powder, then mix until combined.
6. Pour in the bloomed cocoa and whisk until smooth.
7. Dump in all of the dry ingredients. Stir until no dry clumps remain.
8. Use a muffin/ice cream scoop or spoon to add batter to each cupcake liner, with each liner being about 3/4 full.
9. Bake for 20-25 minutes.
10. 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
1. In a medium bowl, whisk together the 1 c heavy cream, 1/3 c peanut butter, and 2 tbsp powdered sugar until stiff peaks. 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.
2. Transfer to a piping bag and cut a large tip.
For the bear decorations
1. Using the peanut butter whipped cream, pipe on a circle in the middle of each cupcake for the bear's head.
2. Pipe on two smaller circles on top for the bear's ears.
3. Use the melted white chocolate to draw on the snouts and ears.
4. Add on the nose and eyes using the melted milk or dark chocolate.
5. And now you're done! Enjoy!
Notes
1. Store these cute chocolate peanut butter bear cupcakes in an airtight container in the fridge for up to a week!