Christmas Goodies

Almond Fudge Cupcakes Recipe

Pinterest LinkedIn Tumblr

Almond is one of my absolute favorite flavors.  I only use quality almond extract, because I want the best of the best to come out in my baking. It adds a beautiful, buttery, nutty flavor to any recipe and I often switch out almond extract for vanilla in recipes.  These cupcakes were inspired from a cake I saw, that had a creamy center featuring almond flavoring. These truly are decadent and definitely a little more “upscale” than a classic cupcake!

What you need:

  • 1 box chocolate cake mix (I use devil’s food)
  • 1 cup sour cream
  • 3/4 cup water
  • 1/2 cup butter (softened)
  • 3 eggs


  • 1 package cream cheese (8 ounces) (softened)
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream (whipped- see below)
  • 1 teaspoon almond extract


  • 1 1/2 cups powdered sugar
  • 1 cup milk chocolate chips
  • 1/2 cup butter (softened and cubed)
  • 1/4 cup sweetened condensed milk
  • 3-4 teaspoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 – 3/4 cup sliced almonds (toasted)

Make them:

Preheat the oven to 350 degrees. Prepare your muffin pans.  I use the mini silicone muffin pan because I prefer the mini, bite-size cupcakes.

Combine all ingredients for the cake and beat for at least 2 minutes.  Ignore the additional ingredients on the box, and use the listed additions instead.

Fill each muffin cup a little over 1/2 full. Bake 12-14 minutes.

Let them cool completely on a rack.

Soften cream cheese and blend with powdered sugar until creamy.  Whip the heavy whipping cream in a very cold mixing bowl with a cold whisk, until it’s fully whipped.  I just throw my bowl and whisk in the freezer for about 10 minutes and it’s perfect. Fold the whipped cream into the cream cheese/sugar mix, and add the almond extract, mixing in carefully.

Using the end of a wooden spoon or your thumb, push in the center to create a nice hole for the filling.  Here, you can use a frosting bag and tip, or do what I do, and fill a Ziplock baggie 1/2 full, then cutting one corner to create a piping bag.  Place the tip in each cupcake and fill them.

To make the glaze, combine the sugar, chocolate chips, butter, milk, and whipping cream in a large saucepan over medium heat until smooth.  Remove from the heat and stir in the cream and vanilla.  Allow to cool to room temperature, then stir.

Spoon about a teaspoon onto the tops of each cupcake in the glaze, sprinkle with almonds, and let them set. The glaze will settle, so you don’t have to spread it around. I always put my almonds on a cookie sheet, and let them bake about 6-8 minutes with the cupcakes. It really brings out that nutty flavor!

ENJOY!!!  These are seriously addicting.  I brought a batch of 16 to my Chiropractor’s office.  3 people wolfed down all 16 within just a couple of minutes and wanted more.  🙂

You might like these awesome cupcake recipes, too!

Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.


  1. LeAnn Harbert Reply

    These look like they will be fun for me to make with my granddaughters.

    • Jeni Hawkins Reply

      Definitely fun to make with kiddos, for sure!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.