Flourless Almond Joy Cupcakes (Printable Version)
Decadent flourless chocolate cupcakes with coconut filling and almond topping.
# What You'll Need:
→ 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
→ Coconut Filling
07 - 1 cup unsweetened shredded coconut
08 - 2 tablespoons sweetened condensed milk
09 - 1/2 teaspoon vanilla extract
→ Topping
10 - 24 whole roasted almonds
11 - 1/2 cup semi-sweet chocolate chips for melting
# Directions:
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 between each, until completely smooth.
03 - Whisk sugar and salt into chocolate mixture until fully incorporated. Add eggs one at a time, whisking thoroughly after each addition.
04 - Sift cocoa powder into batter. Mix until smooth and glossy with no lumps remaining.
05 - Divide batter evenly among 12 liners, filling each approximately halfway full.
06 - Combine shredded coconut, sweetened condensed milk, and vanilla extract in small bowl. Mix until sticky and uniform.
07 - Roll heaping teaspoon of coconut mixture into ball. Press gently into center of each unbaked cupcake.
08 - Bake for 20-25 minutes until edges are set and centers slightly puffed. Avoid overbaking for optimal texture.
09 - Let cupcakes rest in pan for 10 minutes. Transfer to wire rack and cool completely before topping.
10 - Place 2 roasted almonds atop each cupcake. Melt remaining 1/2 cup chocolate chips and drizzle over almonds and cupcakes. Allow chocolate to set before serving.
# Expert Hints:
01 -
- The coconut center stays soft and gooey while the edges get this amazing fudgy texture that makes you forget these are gluten-free
- They taste exactly like an elevated version of the candy bar but feel homemade and special
02 -
- These cupcakes continue cooking as they cool in the pan, so pulling them out when the centers still look slightly underdone is actually the right move
- Room temperature ingredients are not optional here because cold eggs will turn your melted chocolate into a seized, grainy disaster
03 -
- Use a cookie scoop to portion the coconut filling so each cupcake gets the same amount
- Let the chocolate drizzle cool for about 30 seconds before drizzling so it is thick enough to create those pretty lines