Flourless Almond Joy Cupcakes (Printable)
Decadent flourless chocolate cupcakes with coconut filling and almond topping, inspired by Almond Joy candy bars.
# What You'll Need:
→ For the Cupcakes
01 - 1 cup semi-sweet chocolate chips
02 - 1/2 cup unsalted butter
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 3 large eggs, room temperature
06 - 1/2 cup unsweetened cocoa powder
→ For the Coconut Filling
07 - 1 cup 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 semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners.
02 - Place 1 cup chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth.
03 - Whisk the sugar and salt into the melted chocolate mixture until fully incorporated.
04 - Add eggs one at a time, whisking thoroughly after each addition until the mixture is glossy and well-blended.
05 - Sift cocoa powder into the batter. Mix until completely smooth and no lumps remain.
06 - Divide batter evenly among the 12 prepared liners, filling each approximately halfway full.
07 - In a small bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until coconut is evenly coated and mixture holds together.
08 - Form heaping teaspoon portions of coconut mixture into small balls. Gently press one ball into the center of each unbaked cupcake.
09 - Bake for 20 to 25 minutes until edges are set and centers are slightly puffed. Avoid overbaking to maintain fudgy texture.
10 - Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before topping.
11 - Place 2 roasted almonds on top of each cooled cupcake. Melt remaining 1/2 cup chocolate chips and drizzle over almonds and cupcakes. Allow chocolate to set before serving.
# Expert Tips:
01 -
- The texture is somewhere between a rich brownie and a truffle, with that satisfying crackly top
- Hidden coconut center makes every bite feel like discovering buried treasure
- Naturally gluten-free without any weird aftertaste or grittiness
- They taste even better the next day, if they last that long
02 -
- Room temperature eggs are non negotiable. Cold eggs will cause your melted chocolate to seize into a grainy mess.
- Letting them cool completely before adding toppings prevents the chocolate drizzle from melting right off.
- These are best served the day after baking when flavors have had time to meld and settle.
03 -
- If your chocolate seizes, add one teaspoon of warm butter and whisk vigorously to save it.
- The toothpick test does not work on these. Look for set edges and slightly puffy centers instead.