Flourless Almond Joy Cupcakes (Printable version)
Decadent flourless chocolate cupcakes with coconut filling and almond topping
# What You’ll Need:
→ For the Cupcakes
01 - 1 cup (170 g) semi-sweet chocolate chips
02 - 1/2 cup (120 g) unsalted butter
03 - 3/4 cup (150 g) granulated sugar
04 - 1/2 teaspoon salt
05 - 3 large eggs, room temperature
06 - 1/2 cup (50 g) unsweetened cocoa powder
→ For the Coconut Filling
07 - 1 cup (85 g) unsweetened shredded coconut
08 - 2 tablespoons sweetened condensed milk
09 - 1/2 teaspoon vanilla extract
→ For the Topping
10 - 24 whole roasted almonds
11 - 1/2 cup (85 g) semi-sweet chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line standard muffin tin with 12 paper liners.
02 - Place 1 cup chocolate chips and butter in microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth.
03 - Whisk sugar and salt into chocolate mixture until combined. Add eggs one at a time, whisking well after each addition.
04 - Sift cocoa powder into batter and mix until smooth and glossy.
05 - Divide batter evenly among 12 liners, filling each halfway.
06 - Mix shredded coconut with condensed milk and vanilla in small bowl until sticky consistency forms.
07 - Roll heaping teaspoon of coconut mixture into ball. Press lightly into center of each unbaked cupcake.
08 - Bake for 20-25 minutes until edges are set and centers slightly puffed. Avoid overbaking.
09 - Let cupcakes cool in pan for 10 minutes. Transfer to wire rack to cool completely.
10 - Top each cupcake with 2 roasted almonds. Melt remaining 1/2 cup chocolate chips and drizzle over almonds and cupcakes. Let set before serving.
# Expert tips:
01 -
- These cupcakes manage to be incredibly rich and fudgy while being completely gluten-free
- The coconut center creates this surprise texture that reminds everyone of their favorite candy bar
- They come together in under an hour but taste like they came from a fancy bakery
02 -
- Overbaking these will make the coconut filling dry and the cupcakes lose their fudgy texture
- The centers will look slightly underbaked when you remove them, but they continue cooking as they cool
- Room temperature ingredients prevent the melted chocolate from seizing and create better emulsification
03 -
- Chilling the coconut mixture for 15 minutes makes it much easier to handle and shape
- A small cookie scoop ensures perfectly portioned batter and consistent baking times
- These cupcakes actually taste better on day two when the flavors have had time to meld