Bear Chocolate Mochi Muffins (Gluten-Free) Recipe (with Video)

For the muffins:
1. Preheat the oven to 350°F/177°C. Line a cupcake tray with paper liners.
2. In a medium bowl, whisk together together the eggs and sugar until smooth. Add the butter and vanilla, then mix until uniform.
3. While whisking, stream in the milk and continue mixing until combined.
4. Add in the dries: mochiko flour, cocoa powders, espresso powder, baking powder, salt, and chocolate chips. Fold batter with a rubber spatula or wooden spoon just until there are no dry spots remaining.
5. Use a muffin/ice cream scoop or spoon to add batter to each cupcake liner, with each liner being about 3/4 full.
6. Bake for 20-30 minutes. The mochiko muffins will be done if you stick a cake tester in the middle and it comes out clean. Additionally, the top of the muffins should spring back when gently poked with your finger.
7. Cool mochiko muffins in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before decorating
For the bear decorations:
1. Set up your piping bags to add your melted chocolates into them. Alternatively, you can use ziploc bags, fill them, and cut the tip to create a small hole.
2. For the ears, use melted dark/milk chocolate to pipe small circles onto wax paper. Once that hardens, use white chocolate to add the inner ear.
3. After the ears harden, use melted chocolate as your glue and stick on ears on top of each muffin.
4. Use melted white chocolate and pipe on the snout onto the muffin.
5. Add a small dot of black-colored chocolate or black royal icing to create the nose. Use the same color for the eyes.