Flourless Almond Joy Cupcakes (Printable)
Flourless chocolate cupcakes filled with sweet coconut, topped with almonds and chocolate drizzle for a gluten-free treat.
# What You 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
# Steps:
01 - Preheat your oven to 350°F. Line a standard muffin tin with 12 paper liners.
02 - In a microwave-safe bowl, melt 1 cup of chocolate chips with the butter in 20-second intervals, stirring until smooth.
03 - Whisk in the sugar and salt until combined. Add the eggs one at a time, whisking well after each addition.
04 - Sift in the cocoa powder and mix until the batter is smooth and glossy.
05 - Divide the batter evenly among the 12 cupcake liners, filling each about halfway.
06 - In a small bowl, mix the shredded coconut with condensed milk and vanilla to create a sticky mixture.
07 - Roll a heaping teaspoon of coconut mixture into a small ball and press lightly into the center of each unbaked cupcake.
08 - Bake for 20-25 minutes, until the edges are set and centers are slightly puffed. Do not overbake.
09 - Cool cupcakes 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 the remaining 1/2 cup chocolate chips and drizzle over the almonds and cupcakes. Let set before serving.
# Expert Advice:
01 -
- They are naturally gluten-free without that heavy dry texture that plagues so many flourless desserts
- The surprise coconut center makes people pause and ask what you did differently
02 -
- Overbaking creates dry edges that taste like mistakes instead of intentions
- Letting the chocolate mixture cool slightly before adding eggs prevents scrambling
03 -
- Melting chocolate slowly prevents seizing, which is the most common problem people face
- Room temperature ingredients blend together more smoothly than cold ones straight from the fridge