Preheat oven to 325 degrees F. Line 12 muffin cups with paper liners.

In a saucepan, heat the butter over medium until it melts. Remove from heat and add the chopped chocolate. Let the chocolate sit in the hot butter for about 2 minutes, then stir until melted and smooth. Stir in the cocoa powder, coffee, salt and vanilla.

In a mixing bowl using a handheld electric mixer, beat the eggs. Gradually add the granulated sugar, beating constantly. Beat for about 5 minutes – mixture should be very frothy and light. Beat in the almond butter until smooth.

Stir in the chocolate mixture. Divide mixture evenly among cupcake cups (they’ll be a little less than halfway full) and bake on center rack for 18 minutes or until they appear set.

Remove from the oven and let cool completely. I let mine cool, then chilled them to help develop the fudgy texture.