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 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:

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 sugar and salt into the melted chocolate mixture until incorporated. Add eggs one at a time, whisking thoroughly after each addition.
04 - Sift cocoa powder into the batter. Mix until completely smooth and glossy with no visible lumps.
05 - Distribute batter evenly among the 12 prepared liners, filling each approximately halfway full.
06 - Combine shredded coconut, sweetened condensed milk, and vanilla extract in a small bowl. Mix until coconut is evenly coated and mixture becomes sticky.
07 - Shape heaping teaspoonfuls of coconut mixture into small balls. Gently press one ball into the center of each unbaked cupcake.
08 - Bake for 20 to 25 minutes until edges are set and centers are slightly puffed. Avoid overbaking to maintain fudgy texture.
09 - Let cupcakes rest in pan for 10 minutes. Transfer to a wire rack and cool to room temperature before topping.
10 - Place 2 roasted almonds on each cupcake. Melt remaining 1/2 cup chocolate chips and drizzle over almonds and cupcakes. Allow chocolate to set before serving.

# Expert Tips:

01 -
  • These cupcakes taste exactly like an Almond Joy candy bar but somehow even more indulgent
  • The texture is impossibly fudgy and dense without needing a single speck of flour
  • They're naturally gluten free without that sad dry gluten free aftertaste
02 -
  • Overbaking creates dry crumbly cupcakes so remove them even if they look slightly underdone in the center
  • The coconut filling sinks as they bake creating a hidden pocket of coconut surprise in each bite
  • Room temperature ingredients prevent the chocolate from seizing which creates a grainy texture
03 -
  • Use a cookie scoop to divide the batter evenly so all cupcakes bake at the same rate
  • Press the coconut balls gently into the batter rather than dropping them to avoid sinking to the bottom

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