Almond Fudge Cupcakes Recipe

Name: Almond Fudge Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blanched almond flour; 2 tablespoons coconut flour; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon sea salt; 1 teaspoon baking soda; 4 large eggs; 1/2 cup agave nectar; 1 tablespoon almond extract; 1/2 cup dark chocolate chips (73% cacao); 1/2 cup blanched slivered almonds

Servings: persons

1
Preheat the oven to 350F.
2
Line 12 muffin cups with paper liners.
3
In a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda.
4
In a medium bowl, whisk together the eggs, agave nectar, and almond extract.
5
Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the chocolate chips and almonds.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8
Let the cupcakes cool in the pan for 1 hour, then frost and serve.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup blanched almond flour, 2 tablespoons coconut flour, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon sea salt, and more.

Yes, Almond Fudge Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Fudge Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions