Bumblebee Chocolate Cupcakes with Cream Cheese Frosting

Treat your inner child with these adorable bumblebee chocolate cupcakes! Made with almond flour, they are gluten-free, rich with dark chocolate flavor, and swirled with silky cream cheese frosting.

You can make these chocolate cupcakes with regular all-purpose or cake flour.

You can even use your favorite cupcake and frosting recipe and top them with these cute apricot bumblebees. I won't be mad. 🐝

They're just the sublime, perfect dessert to celebrate spring and Easter or to serve at a garden-themed party.

This recipe makes 12 regular-sized cupcakes or 6 large ones (which I made) but can easily be doubled for a large gathering. German Bienenkuchen, aka bee cake, inspired the recipe. 

If you're gluten-sensitive, then this is the right recipe for you. Also, check out our flourless double-chocolate mint cake.

🔪 Instructions

Step 1: Make the cupcakes

1. Whisk together almond flour, cocoa powder, sugar, salt, and baking powder.
2. In a separate bowl, mix the butter, apple sauce, eggs, and vanilla. Add the wet ingredients to the dry ingredient bowl and stir.
3. Pour the batter into the cupcake pan, about ¼ cup each, and bake for about 25 minutes at 350 degrees F. Remove from the oven and let cool completely.

Step 2: Make the cream cheese frosting

1. Beat the butter with the apricot syrup and cream cheese until well blended.
2. Add the powdered sugar. Beat until creamy.
3. Transfer the filling to a piping bag and pipe onto cupcakes.

Step 3: Make the bumblebees

1. Drain the apricot halves, and place cut side down on a paper towel to dry.
2. Melt the dark chocolate in a small bowl. Add it to a piping bag and pipe bee stripes over the apricot halves.
3. Dip each chocolate chip into some of the melted chocolate and place it on one end of the apricot halves to make its face.
4. Dip the flat end of a toothpick into melted white chocolate and gently press to the chocolate chip face to create bee eyes.
5. Next, dip the sharp end of a toothpick into melted dark chocolate and add pupils.
6. Make a small incision with a sharp knife in the middle of the apricots, above the eyes, and place two sliced almonds to create the wings.

How to melt chocolate

1. Melt it in a microwave

• Put chips or chopped chocolate in a microwave-safe bowl; microwave for 30 seconds on high. Remove and stir.
• Repeat (if necessary) in 10-15 increments, frequently stirring, until it has fully melted.

Note: Keep a careful eye on it! Chocolate pieces will retain their shape until you stir them, so don't rely on looks alone. There's nothing worse than burnt chocolate, and white chocolate melts even faster!

2. Melt it on the stovetop

• Place the chocolate on top of a double boiler or bowl over the saucepan with barely simmering water.
• Make sure the bowl doesn't touch the water in the pan. Stir until the chocolate has completely melted.

👩‍🍳 Expert Tips

• It’s OK for the toothpick to come up with a few crumbs. When toothpicks come out completely clean, you’ve over-baked the cupcakes.
• Use your favorite cupcake recipe or even store-bought and decorate with apricot bees.
• Allow chocolate to cool slightly. If it's hot, it will pipe out too fast. It should be lukewarm to the touch.
• Use good quality apricot halves that are firm and crisp, like Del Monte.

❓ Frequently Asked Questions

What can I use instead of the piping bag?

Do you lack a fancy pastry bag or disposable piping bag? Have no fear! Use a Ziploc or a sandwich bag. Put the frosting in the bag and push it to one corner. Twist the top of the bag and, with a pair of scissors, snip the tip of the corner.

How long do these Bumblebee Cupcakes last?

Store refrigerated for up to 3 days because the apricot will dry out. If you remove the bees, the cupcakes will last for up to a week.

More dessert recipes to try:

• Kataifi Nests Cheesecake
• Surprise Easter Bunny Cake
• Easter Lamb Cinnamon Rolls
• Sheep and Lamb Cheese Ball
• Sunny-Side Up Cake

Bumblebee Chocolate Cupcakes with Cream Cheese

By Jas

A dessert for all ages, these chocolate cupcakes are gluten-free, rich with dark chocolate flavor, topped with silky cream cheese frosting and apricot bumblebees.

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine German

Yields 12 servings

Calories 495 kcal

Ingredients

1x2x3x

US Customary - Metric

For the Cupcakes

• ▢ 1 cup almond flour, or almond meal
• ▢ ½ cup cocoa powder
• ▢ ½ cup of butter, melted
• ▢ ½ cup apple sauce
• ▢ 1 cup sugar, I used coconut
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 ½ teaspoon baking powder
• ▢ 3 eggs, at room temperature

For the Bees

• ▢ 2 cans apricot halves, you'll need 12 halves
• ▢ ¼ cup + 12 dark chocolate chips for the faces
• ▢ Sliced almonds, 24 pieces
• ▢ 1 tablespoon white chocolate, optional

For the Frosting

• ▢ 1 stick butter, softened
• ▢ 2 tablespoons apricot syrup, or reserved juice or apricot extract
• ▢ 8 oz. cream cheese
• ▢ 4 cups powdered sugar
• ▢ Food coloring, optional

Cook ModePrevent your screen from going dark

Instructions

Cupcakes

• Preheat your oven to 350F and line 12-ct cupcake or muffin pan with liners.
• Whisk all the dry ingredients in a bowl together: 1 cup almond flour, ½ cup cocoa powder, 1 cup sugar, ¼ teaspoon salt, and 1 ½ teaspoon baking powder.
• Mix all the wet ingredients in a separate bowl: ½ cup butter, ½ cup apple sauce, 3 eggs, and 1 tablespoon vanilla.
• Add the wet ingredients to the dry ingredient bowl and stir well to integrate.
• Pour the batter into the molds, about ¼ cup each, and bake about 25 minutes or until a toothpick inserted comes out clean. Note: Oven temperatures vary.

Bees

• Drain the apricots, collecting the two tablespoons of juice. Place 12 apricot halves, cut side down, on a paper towel to dry.
• Line a large cookie sheet with parchment or wax paper. Put a cooling rack on top of the cookie sheet and distribute apricot halves, cut-side down, or directly on the parchment paper.
• In a small bowl, melt the ¼ cup dark chocolate (see recipe tips). Add it to a piping bag and pipe bee stripes over the apricot halves.
• Dip each chocolate chip into some of the melted chocolate and place on one end of the apricot halves. This will be the bee face. Allow to set until firm.
• If you wish to add eyes, dip the flat end of a toothpick into 1 tablespoon melted white chocolate and gently press to the chocolate chip face to create bee eyes. Dip the sharp end of a toothpick into melted dark chocolate and add pupils.
• Using a sharp knife, make a small incision in the middle above the eyes and place two sliced almonds to create the wings.

Frosting

• With an electric mixer, beat 1 stick butter with 2 tablespoon apricot syrup and 8 oz.cream cheese until well blended. Add in 4 cups powdered sugar. Beat until creamy.
• Mix in food coloring, if using, until you get the desired hue. Transfer the frosting to a piping bag and pipe onto cupcakes.
• Gently transfer bees on top of cupcakes. Serve.

Notes

• It’s OK for the toothpick to come up with a few crumbs. When toothpicks come out completely clean, you’ve over-baked the cupcakes.
• Use your favorite cupcake recipe or even store-bought and decorate with apricot bees.
• Allow chocolate to cool slightly. If it's hot, it will pipe out too fast. It should be lukewarm to the touch.
• Use good quality apricot halves that are firm and crisp, like Del Monte.

Nutrition

Calories: 495kcal (25%) | Carbohydrates: 71g (24%) | Protein: 6g (12%) | Fat: 23g (35%) | Saturated Fat: 11g (55%) | Cholesterol: 82mg (27%) | Sodium: 201mg (8%) | Potassium: 241mg (7%) | Fiber: 3g (12%) | Sugar: 64g (71%) | Vitamin A: 887IU (18%) | Vitamin C: 2mg (2%) | Calcium: 94mg (9%) | Iron: 1mg (6%)

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