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Bear-Shaped Chocolate Mochiko Muffins (Gluten-Free) Recipe

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4.3 from 14 reviews

These Bear-Shaped Chocolate Mochiko Muffins are a delightful gluten-free treat combining mochiko sweet rice flour with rich cocoa and chocolate chips. Perfectly moist and tender, these muffins are baked to perfection and decorated charmingly with melted chocolate to resemble cute bears, making them an irresistible snack or dessert for all ages.

Ingredients

Muffin Batter

  • 1 cup mochiko sweet rice flour (160g)
  • ½ cup granulated sugar (100g)
  • ¼ cup cocoa powder, sifted (25g)
  • ¼ cup black cocoa powder, or substitute regular cocoa powder, sifted (25g)
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips (85g)
  • 1¼ cup milk (300 mL)
  • 2 eggs
  • 4 tbsp butter, melted and cooled (56g)
  • 1 tsp vanilla extract

Bear Decorations

  • Melted white chocolate
  • Melted dark or milk chocolate
  • Black royal icing OR chocolate dyed black with oil-based food coloring

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) and line a cupcake tray with paper liners to prepare for baking.
  2. Mix wet ingredients: In a medium bowl, whisk together eggs and granulated sugar until smooth. Add melted butter and vanilla extract, mixing thoroughly to create a uniform blend.
  3. Add milk carefully: While whisking, slowly stream in the milk, continuing to mix until fully combined and smooth.
  4. Incorporate dry ingredients: Add mochiko flour, sifted cocoa powders, espresso powder, baking powder, salt, and chocolate chips to the wet mixture. Fold gently with a rubber spatula or wooden spoon just until no dry spots remain, avoiding overmixing.
  5. Fill cupcake liners: Use a muffin or ice cream scoop to fill each cupcake liner about 3/4 full with batter for even, well-risen muffins.
  6. Bake the muffins: Place the tray in the oven and bake for 20 to 30 minutes. Test doneness by inserting a cake tester in the center; it should come out clean. The tops should spring back when gently pressed.
  7. Cool the muffins: Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before decorating.
  8. Prepare bear ears: Pipe small circles of melted dark or milk chocolate onto wax paper to form ears. Once hardened, add inner ear details with white chocolate.
  9. Attach ears to muffins: Use melted chocolate as glue to stick the hardened ears on top of each muffin, creating the bear’s ears.
  10. Decorate the face: Pipe the snout onto each muffin with melted white chocolate. Add nose and eyes dots using black royal icing or black-colored chocolate for the facial features.
  11. Enjoy your creation: Allow the decorations to set, then serve and delight in these adorable bear-shaped chocolate mochiko muffins!

Notes

  • Mochiko sweet rice flour is essential for gluten-free texture and is available in most Asian grocery stores or online.
  • Use paper cupcake liners to prevent sticking and make removal easier.
  • For a vegan or dairy-free option, substitute milk and butter with plant-based alternatives and eggs with flax eggs, though texture may vary.
  • If black royal icing is unavailable, you can dye chocolate with black oil-based food coloring carefully to create facial details.
  • Ensure melted chocolates are tempered or cooled enough to avoid melting the muffins during decoration.

Find it online: https://marthatasty.com/bear-shaped-chocolate-mochiko-muffins-gluten-free-recipe/