Flourless Almond Joy Cupcakes (Printable)
Decadent flourless chocolate cupcakes filled with sweet coconut and topped with roasted almonds and chocolate drizzle.
# 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 Steps:
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 after each interval, until completely melted and smooth.
03 - Whisk sugar and salt into the melted chocolate mixture until fully incorporated. Add eggs one at a time, whisking thoroughly after each addition.
04 - Sift cocoa powder into the batter. Mix until smooth and glossy, ensuring no lumps remain.
05 - Divide batter evenly among the 12 prepared liners, filling each liner about halfway full.
06 - Combine shredded coconut, sweetened condensed milk, and vanilla extract in a small bowl. Mix until coconut is evenly coated and mixture holds together.
07 - Roll a heaping teaspoon of coconut mixture into a small ball. Gently press into the center of each unbaked cupcake, keeping it slightly below the batter surface.
08 - Bake for 20-25 minutes until edges are set and centers are slightly puffed. Avoid overbaking to maintain fudgy texture.
09 - Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before topping.
10 - Place 2 roasted almonds on top of each cooled cupcake. Melt remaining 1/2 cup chocolate chips in the microwave, then drizzle over almonds and cupcakes. Allow chocolate to set before serving.
# Expert Suggestions:
01 -
- These cupcakes taste like biting into an elevated Almond Joy bar, but somehow even better than the candy you grew up loving.
- The flourless batter creates this incredibly fudgy, dense texture that makes people think you spent hours perfecting the recipe.
02 -
- Overbaking is the enemy here—pull them out when edges look set but centers still feel slightly soft to the touch.
- Room temperature ingredients prevent the melted chocolate from seizing, which turns silky batter into a grainy mess.
03 -
- Use paper liners with higher sides—these cupcakes rise more than you'd expect and can overflow standard ones.
- The chocolate drizzle sets faster if you pop the finished cupcakes in the fridge for 5 minutes.