Flourless Almond Joy Cupcakes (Printable View)
Decadent gluten-free chocolate cupcakes with coconut filling and almond topping.
# Ingredient List:
→ 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
# How to Make It:
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 until smooth.
03 - Whisk sugar and salt into the melted chocolate mixture until combined. Add eggs one at a time, whisking well after each addition.
04 - Sift cocoa powder into the batter. Mix until smooth and glossy.
05 - Divide batter evenly among the 12 cupcake liners, filling each about halfway.
06 - In a small bowl, mix shredded coconut, condensed milk, and vanilla extract until a sticky mixture forms.
07 - Roll a heaping teaspoon of coconut mixture into a small ball. Press lightly into the center of each unbaked cupcake.
08 - Bake for 20-25 minutes until edges are set and centers are slightly puffed. Avoid overbaking.
09 - Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Top each cooled cupcake with 2 roasted almonds. Melt remaining 1/2 cup chocolate chips and drizzle over almonds and cupcakes. Allow chocolate to set before serving.
# Expert Suggestions:
01 -
- The texture is incredibly fudgy and rich, proving that flour is totally optional in the best chocolate desserts
- Each bite delivers that perfect Almond Joy combination of coconut, almonds, and chocolate without any boxed candy artificiality
- These cupcakes are naturally gluten free but nobody will ever guess they are missing anything
02 -
- Underbaking slightly is your friend here, as these cupcakes continue to firm up as they cool and you want that fudgy texture
- The coconut filling will sink to the bottom during baking, which is exactly what creates that layered effect when you bite into them
- Room temperature ingredients matter more in flourless baking because there is no flour to help bind everything together
03 -
- Melting the chocolate slowly and stirring frequently prevents seizing, which is the most common problem with flourless chocolate recipes
- Letting the cupcakes cool completely in the pan before removing them helps the centers set properly