Bumblebee Chocolate Cupcakes with Cream Cheese Frosting [gluten-free]

Gluten-free chocolate cupcakes with cream cheese frosting and apricot bumblebees.

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

Chocolate cupcake with cream cheese frosting, adorned with apricot bumblebee and candy bees.
 

You must wonder why I’m making yet another gluten-free dessert when this is not a gluten-free blog. I was spring-cleaning my kitchen and found two and a half bags of almond flour. Do you also lose track of what’s in your pantry?
 

It happens like all.the.time. I also found two jars of green olives and have no clue why I bought them. We don’t even like olives that much. But I digress.
 

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 so sublime and perfect dessert to celebrate spring and Easter or to serve at a garden-themed party. This recipe is for 12 regular size cupcakes or 6 large ones (which I made) but is easily doubled for a large gathering. The recipe is inspired by German Bienenkuchen aka bee cake. 
 

Silky cream cheese icing is perfect for dark chocolate cupcakes.
 

HOW TO MAKE CHOCOLATE BUMBLEBEE CUPCAKES?

 

Make the chocolate cupcakes – Whisk together almond flour, cocoa powder, sugar, salt, and baking powder. In a separate bowl, mix the butter, apple sauce, eggs, and vanilla. Add the wet ingredients to the dry ingredient bowl and stir. Pour the batter into the cupcake pan, about 1/4 cup each, and bake about 25 minutes on 350 degrees F. Remove from the oven and let cool completely.
 

Gluten-free chocolate cupcakes are guilt-free little pleasure.
 

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

Make the bumblebees – Drain the apricot halves and place cut side down on a paper towel to dry. In a small bowl, melt the dark chocolate. 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 to make its face.

Dip the flat end of a toothpick into melted white chocolate and gently press to the chocolate chip face to create bee eyes. Next, dip the sharp end of a toothpick into melted dark chocolate and add pupils. 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 make apricot bumblebees for cupcakes.
 

HOW DO I MELT CHOCOLATE?

Melt chocolate in a microwave
 

• Put chocolate 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 the chocolate has fully melted.

Note: Keep a careful eye on your chocolate! Chocolate pieces will retain their shape until you stir them, so don’t rely on looks alone. Nothing worse than burnt chocolate! White chocolate melts even faster!
 

Melt chocolate on the stove top
 

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

These adorable Bumblebee Chocolate Cupcakes are gluten-free and perfect to celebrate #spring and Easter! #cupcakes #glutenfree #chocolate #beesClick to Tweet

 

Blue and white cream cheese frosting and apricot bumblebees on chocolate cupcakes are perfect for spring.
 

WHAT CAN I USE INSTEAD OF PIPING BAG?

 

No fancy pastry bag or disposable piping bags? Have no fear! Use a Ziploc or a sandwich bag. Just 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.
 

RECIPE 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.

 

Apricot bumblebees are super cute topping for the cupcakes.
 

HOW LONG CAN 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 FUN EASTER RECIPES TO TRY:

 

SUNNY-SIDE UP CAKE

Close up slice of one sunny-side-up cake

 

 

SHEEP AND LAMB CHEESE BALL

Crackers and delicious cheese spread are best when they are super adorable like these sheep and lamb.

 

EASTER LAMB CINNAMON ROLLS

Easter breakfast - cinnamon lamb rolls

 

SURPRISE EASTER BUNNY CAKE

Surprise Easter Bunny Cake - All that's Jas

 

KATAIFI NESTS CHEESECAKE

kataifi nests with cheesecake filling recipe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

 

Celebrate spring and Easter with this adorable bee dessert.
 

 

ESSENTIALS

for Chocolate Bumblebee Cupcakes


 


Gluten-free chocolate cupcakes with cream cheese frosting and apricot bumblebees.
Print Recipe

Bumblebee Chocolate Cupcakes with Cream Cheese

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.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: German
Servings: 12
Author: Jas

INGREDIENTS:

For the Cupcakes

  • 1 cup almond flour or almond meal
  • 1/2 cup cocoa powder
  • 1/2 cup of butter melted
  • 1/2 cup apple sauce
  • 1 cup sugar I used coconut
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoon baking powder
  • 3 eggs at room temperature

For the Bees

  • 2 cans apricot halves you'll need 12 halves
  • 1/4 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

DIRECTIONS:

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, 1/2 cup cocoa powder, 1 cup sugar, 1/4 teaspoon salt, and 1 1/2 teaspoon baking powder.
  • Mix all the wet ingredients in a separate bowl: 1/2 cup butter, 1/2 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 1/4 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 1/4 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.

RECIPE 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.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Bumblebee Chocolate Cupcakes with Cream Cheese
Amount Per Serving
Calories 5574 Calories from Fat 2367
% Daily Value*
Total Fat 263g 405%
Saturated Fat 129g 645%
Cholesterol 988mg 329%
Sodium 2404mg 100%
Potassium 2173mg 62%
Total Carbohydrates 790g 263%
Dietary Fiber 29g 116%
Sugars 718g
Protein 67g 134%
Vitamin A 131.9%
Vitamin C 1.5%
Calcium 103.9%
Iron 83.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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10 Comment

  1. Reply
    cookandplay
    March 26, 2019 at 5:07 pm

    Baš su slatke pčelice:) dobra ideja!

    1. Reply
      Jas
      March 27, 2019 at 8:26 am

      Hvala draga moja! <3

  2. Reply
    acraftymix
    March 29, 2019 at 10:44 am

    Too cute Jas and I might just give these a try too. Not sure about the cupcake thing though. Me and ovens are not the best of friends, but the little bees would go down really well served with a BIG scoop of vanilla ice cream 😀 Do you think the chocolate sauce you normally put on ice cream would stick to the apricots?

    1. Reply
      Jas
      March 29, 2019 at 5:13 pm

      Thanks, darling! If you don’t trust yourself with the oven, just buy cupcakes from the store. Drizzle the bees with chocolate syrup right before serving and don’t do it over the cupcakes or you’ll have a mess. Actually, now that I’m thinking about it, it would be better to use the kind of chocolate sauce that hardens when cool. So, keep your apricots in the fridge and the sauce at room temperature, then proceed. Thanks for the idea! 😀

  3. Reply
    Karen (Back Road Journal)
    March 29, 2019 at 1:07 pm

    Oh how cute. They would be perfect to serve at any outdoor party. All the guests would be buzzing about how clever you were. 😀

    1. Reply
      Jas
      March 29, 2019 at 5:15 pm

      Haha, thanks for the giggle, Karen! xx

  4. Reply
    Ron
    March 29, 2019 at 1:09 pm

    Jas, you make me smile! I love your bumblebee cupcakes, they’re so cute. You know I guess it’s the curse of the food blogger when it comes to the pantry. My better half is always coming away from the pantry saying, “and what is this or that for” and I usually can’t remember. Thanks for giving me a smile.

    1. Reply
      Jas
      March 29, 2019 at 5:21 pm

      Isn’t that the truth? On the other hand, and this happened to me today, I’m often out of something I thought I had and need it pronto. Usually, it’s my husband who drops everything to run to the store, but he was working today. I was in the middle of cooking for the blog and realized I don’t have spaghetti. Tons of boxes with all kinds of pasta, but no spaghetti and there was no compromising it. Off to the store I went looking like a homeless person, haha. Thanks for visiting, Ron! xx

  5. Reply
    Amy
    March 31, 2019 at 10:48 pm

    Adorable! My daughter would go nuts over these. And I love that they are gluten free. We are not a gluten free family, but I love having the option. 🙂 Thanks for sharing at Sweet Inspiration!

    1. Reply
      Jas
      April 1, 2019 at 10:16 am

      Thank you, Amy! We aren’t GF household either, but I feel I can eat more cake with less guilt this way, ha!

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