Treat your inner child to these charming bumblebee chocolate cupcakes. Made with almond flour, they are naturally gluten-free, deeply chocolatey, and topped with a silky cream cheese frosting and cute apricot bumblebees.
You can make these chocolate cupcakes with almond flour as written, or swap in your favorite all-purpose or cake flour if you prefer. The apricot bee toppers also work well on store-bought cupcakes or any homemade recipe—so feel free to adapt.
These cupcakes are an ideal spring or Easter dessert and are sweet and whimsical for garden-themed parties. The recipe yields 12 regular cupcakes or six large ones, and it can easily be doubled for a crowd. The idea is inspired by German Bienenkuchen (bee cake).
🔪 Instructions
Step 1: Make the cupcakes
- Preheat the oven to 350°F (175°C) and line a 12‑cup muffin pan with liners.
- Whisk together 1 cup almond flour, ½ cup cocoa powder, 1 cup sugar, ¼ teaspoon salt, and 1½ teaspoons baking powder.
- In a separate bowl, mix ½ cup melted butter, ½ cup applesauce, 3 room‑temperature eggs, and 1 tablespoon pure vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour about ¼ cup batter into each muffin cup. Bake about 25 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and cool completely.
Step 2: Make the cream cheese frosting
- Beat 1 stick softened butter with 2 tablespoons apricot syrup (or reserved apricot juice or extract) and 8 oz cream cheese until smooth.
- Add 4 cups powdered sugar and beat until creamy and spreadable. Add food coloring if desired.
- Transfer the frosting to a piping bag and pipe onto cooled cupcakes.
Step 3: Make the bumblebees
- Drain canned apricot halves and reserve about 2 tablespoons of the juice or syrup. Place 12 apricot halves cut‑side down on paper towels to dry.
- Melt ¼ cup dark chocolate (see melting tips). Put the melted chocolate in a piping bag and pipe thin stripes across each apricot to form the bee’s body.
- Dip 12 dark chocolate chips into melted chocolate and attach one to the rounded end of each apricot half for the face. Let set until firm.
- For eyes, dip the flat end of a toothpick into a little melted white chocolate, press two tiny dots onto the chocolate chip, then add pupils with a toothpick dipped in dark chocolate.
- Make a small incision above the eyes and insert two sliced almonds to form wings.
- Gently place the finished bees on top of the frosted cupcakes just before serving.
How to melt chocolate
Microwave method:
Put chopped or chip chocolate in a microwave‑safe bowl. Microwave on high for 30 seconds, stir, then repeat in 10–15 second bursts, stirring frequently until smooth. Watch carefully—chocolate retains its shape until stirred and can burn quickly, especially white chocolate.
Stovetop method:
- Use a double boiler or place a heatproof bowl over a saucepan with barely simmering water.
- Make sure the bowl doesn’t touch the water and stir until the chocolate is fully melted and smooth.
👩🍳 Expert Tips
- A toothpick that comes out with a few crumbs indicates the cupcakes are done; a completely clean toothpick can mean overbaked cupcakes.
- These bees are an easy decoration for any cupcake—use your favorite recipe or ready‑made cupcakes and top them with apricot bees.
- Let melted chocolate cool until lukewarm before piping; if it’s too hot it will run too quickly and be hard to control.
- Choose firm, high‑quality apricot halves for the best shape and texture.
❓ Frequently Asked Questions
What can I use instead of a piping bag?
A sturdy resealable plastic bag (Ziploc) works well. Fill the bag, press the frosting into one corner, twist the top closed, and snip a small corner with scissors to pipe.
How long do these Bumblebee Cupcakes last?
Store refrigerated up to 3 days with the apricot bees in place, as the apricots will dry out. If you remove the apricot decorations, the cupcakes keep for up to a week in the fridge.
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
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Bumblebee Chocolate Cupcakes with Cream Cheese
Ingredients
For the Cupcakes
- 1 cup almond flour (or almond meal)
- ½ cup cocoa powder
- ½ cup melted butter
- ½ cup applesauce
- 1 cup sugar (coconut sugar can be used)
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1½ teaspoon baking powder
- 3 eggs, at room temperature
For the Bees
- 2 cans apricot halves (you’ll need 12 halves)
- ¼ cup dark chocolate, plus 12 chips for faces
- Sliced almonds (about 24 pieces)
- 1 tablespoon white chocolate (optional, for eyes)
For the Frosting
- 1 stick butter, softened
- 2 tablespoons apricot syrup or reserved juice
- 8 oz cream cheese
- 4 cups powdered sugar
- Food coloring (optional)
Instructions
Cupcakes
- Preheat oven to 350°F and line a 12‑cup muffin pan with liners.
- Whisk dry ingredients together: almond flour, cocoa powder, sugar, salt, and baking powder.
- Mix wet ingredients separately: melted butter, applesauce, eggs, and vanilla. Combine with dry ingredients.
- Fill cups about ¼ cup each and bake ~25 minutes or until a toothpick comes out with a few crumbs. Cool completely.
Bees
- Drain apricots and pat dry; reserve 2 tablespoons juice if desired. Place 12 apricot halves cut‑side down to dry further.
- Melt dark chocolate, pipe stripes on each apricot, and attach a chocolate chip for the face. Let set.
- Add tiny white chocolate dots for eyes and dark pupils, then insert two sliced almonds above the eyes as wings.
Frosting
- Beat butter, apricot syrup, and cream cheese until smooth. Add powdered sugar and beat until creamy. Tint if desired.
- Pipe frosting onto cupcakes and place a finished apricot bee on each one.
Notes
- It’s fine if a toothpick comes out with a few crumbs; a completely clean toothpick can indicate overbaking.
- Feel free to use a favorite cupcake mix or store‑bought cupcakes and add the apricot bees for a quick, fun upgrade.
- Allow melted chocolate to cool to lukewarm before piping for better control.
- Choose firm, crisp apricot halves for best results.