• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts

Chocolate Fudge Cupcakes

45
Avatar by: Lindsay Grimes
August 17, 2015 (Updated: March 5, 2020)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

IMG_7132

It was someone’s birthday this past Friday!! Woohoo!! Yep, it was Jaryd’s birthday which means there are exactly 40 days where we are the same age and he cannot call me a cougar.

IMG_7122

It’s true. I’m an older woman. A cradle robber. A straight up pimp. Orrr maybe I was urged to do pre-K before kindergarten because I was super shy. BAM. Cradle robber my ass. Let’s reference this and be reminded who pursued whom…. Oh right 😉

But yeah, I’m kind of a sucker for birthdays. I love making a big deal about them and showing the love. Except that one time when Jaryd and I first started dating and he told me he wasn’t into celebrating birthdays and so I did absolutely nothing. I thought I was respecting his non-celebratory wishes!! Insert awkward moment when people started asking him what I got him for his birthday.

IMG_4418

Proof I didn’t botch this birthday.

Aaand then there was that one time after we were dating a year when I thought his birthday was the 13th and not the 14th. Honest mistake.

IMG_4382

But besides those two times, I have been nailing it. Like cake and presents and the works, you know? This year we did a fun hike (ok ok geez, a fun walk), came home, made some brunch, and then devoured these chocolate fudge cupcakes. Grab the milk, people, things are about to get fudge-y.

IMG_7118

Typically with a dense brownie type desserst, I go for an equally dark icing. Well, I wanted a bit of a contrast. Something light and fluffy like those crazy cupcakes nowadays that have a huge mound of icing in a perfect swirl? You know what I’m talking about!

Anyway, I love the whipped icing and I know you guys will too! Here’s how it goes:

Add the flax meal to the water. Set aside for about 3 minutes. This will begin to thicken and will be the binding agent. We call it a “flax egg.”

Put almond flour, hemp seeds and splenda in food processor. Process for 30 seconds. I always forget to do this step. It just combines these items and makes the hemp seeds a bit smaller.

IMG_7104

Add cocoa powder, vanilla, salt and flax mixture. Process until combined and mixture balls up.

The batter will be super duper sticky. Place it into the pan. Press down into the molds with damp hands until even (the below pic is pre-pressing).
Refrigerate.

IMG_7106

Make the icing by combining the cocoa, agave, stevia and 2 T. of the cream in a small bowl.

IMG_7107

Mix until it is syrupy and well combined.

IMG_7108

In an electric mixer, whip the remaining cream on high until it begins to stiffen, about 1-2 minutes. Add the chocolate syrup mixture to the whip and continue another 30 seconds or until the icing turns into a chocolate whip cream.

IMG_7109

Top your refrigerated cupcakes with the chocolate icing. Using a plastic spatula, smooth it out. Although the natural dollop does have a rustic charm to it, doesn’t it?

IMG_7112

As usual the below recipe card is miscalculating the carb count. Below please find the nutrition facts from calorie count.

Screen Shot 2015-08-17 at 6.31.43 AM

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Chocolate Fudge Cupcakes

AvatarRecipe by:Lindsay Grimes
Prep: 15Cook: 30Total: 45
Print recipe Rate recipe Pin Save recipe

Ingredients

Cupcakes

  • 2 T. flax seed meal
  • 1/3 cup water
  • 1 cup almond flour
  • 1/2 cup hulled hemp seeds
  • 1 1/2 cup Pyure Stevia (or splenda)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 t. vanilla extract
  • 1/4 t. salt

Icing

  • 1 pint heavy cream
  • 2 T. unsweetened cocoa powder
  • 2 T. agave nectar
  • 2 T. Pyure stevia

Instructions

  1. Grease your cupcake tins. I used some coconut oil on wax paper and gave it a good coating.
  2. Add the flax meal to the water. Set aside for about 3 minutes.
  3. Put almond flour, hemp seeds and sweetener in food processor. Process for 30 seconds.
  4. Add cocoa powder, vanilla, salt and flax mixture. Process until combined and mixture balls up.
  5. Place batter into pan. Press down with damp hands until even.
  6. Refrigerate.
  7. Make the icing by combining the cocoa, agave, stevia and 2 T. of the cream in a small bowl. Mix until it is syrupy and well combined.
  8. In an electric mixer, whip the remaining cream on high until it begins to stiffen, about 1-2 minutes. Add the chocolate syrup mixture to the whip and continue until the icing turns into a chocolate whip cream, about 30 seconds to 1 minute.
  9. Take cupcakes out of refrigerator. Use a butter knife to pop them out of the tins. If they are giving you some difficulty, take a warm rag and warm the bottom side of the tin to help loosen it.
  10. Top your refrigerated cupcakes with the chocolate. Use a plastic spatula to smooth it out.
  11. Top with chocolate shavings, nuts, coconut, your choice!
  12. Serve cold or at room temperature.

Tips

  • Nutrition facts above are incorrect. Each cupcake is about 5 net carbs.
  • Store in the fridge.

Nutrition Info:

  • Serving Size: 6
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Below is a picture of what happens when you ask a certain birthday boy to take an appropriate size bite of the cupcake so you can display the yummy goodness (read: let’s see how much I can eat in one bite while still being able to chew, nah screw it, chewing isn’t necessary).

Let me know how you like them!! xo

IMG_7131

5 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • Chocolate Tahini Freezer Fudge
  • Chocolate Peppermint Freezer Fudge
  • Healthy Chocolate Fudge

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Min Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Desserts

This is an overhead vertical image of a white mug with baked cake in it. The cake is sprinkled with powdered sugar and a lemon wedge is to the right side of the mug. A silver spoon is digging into the cake. The mug sits on a yellow surface with more powdered sugar sprinkled around.

2-Min Tangy Lemon Mug Cake

This is a vertical image looking from the side at a stack of 4 peanut butter fudge squares stacked. The stack sits on a deep pink surface with more squares blurred in the white background.

Rich & Creamy Microwave Peanut Butter Fudge (only 3 ingredients!)

This is a vertical image looking at a stack of chocolate bars from the side. The chocolate has tons of hazelnuts in it. The stack sits on a dark pink counter with more chocolate pieces and crumbs blurred in around the stack and in the background. The stack sits against a white background.

Quick & Easy Coffee Hazelnut Chocolate Bars (only 4 ingredients!)

This is an overhead image of a muffin tin filled with individual cheesecakes topped with pecans. The muffin tin sits on a light surface.

Rich & Creamy Caramel Pecan Cheesecake Minis

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2023 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
5 shares