Preheat oven to 350°F. Place a paper liner in one cup of a 6- or 12-cup muffin/cupcake tin. Fill the remaining cups about halfway with water (this creates a water bath for even baking).

In a small bowl, whisk together 1/4 cup + 2 tablespoons oat flour, 1/4 teaspoon baking powder, and 1 pinch salt.

In a separate small bowl, whisk 2 teaspoons unsweetened vanilla almond milk, 1 tablespoon honey, 1/4 teaspoon vanilla extract, 1 egg yolk, and 1 teaspoon plain Greek yogurt until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in 1 tablespoon mini chocolate chips.

Spoon the batter into the prepared liner, filling it about 3/4 full.

Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and carefully discard the water from the other cups. Let the cupcake cool in the tin until lukewarm, then transfer it (in its liner) to a wire rack to cool completely.

In a medium bowl, mix 1 1/2 tablespoons natural peanut butter with 1 tablespoon + 1 teaspoon Greek yogurt and Sweetener of choice to taste. Adjust the thickness by adding more peanut butter to thicken or more Greek yogurt to thin.

When the cupcake is completely cool, frost it with the peanut butter frosting and garnish with extra mini chocolate chips.