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

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.
Course Dessert
Cuisine German
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 5574kcal
Author Jas


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



  • 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.


  • 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.


  • 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.


  • 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.


Calories: 5574kcal | Carbohydrates: 790g | Protein: 67g | Fat: 263g | Saturated Fat: 129g | Cholesterol: 988mg | Sodium: 2404mg | Potassium: 2173mg | Fiber: 29g | Sugar: 718g | Vitamin A: 6595IU | Vitamin C: 1.2mg | Calcium: 1039mg | Iron: 15mg