Flourless Almond Joy Cupcakes (Printable)

Decadent flourless chocolate cupcakes with sweet coconut filling, roasted almonds, and rich chocolate drizzle. A gluten-free take on the classic Almond Joy candy bar.

# 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 Make It:

01 - Preheat your oven to 350°F (175°C). 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 for a finishing touch. Let set before serving.

# Expert Tips:

01 -
  • The combination of rich chocolate and sweet coconut feels like eating a candy bar in cupcake form
  • Naturally gluten-free without sacrificing any of the decadent texture or flavor
02 -
  • Room temperature eggs are crucial because cold eggs can cause the warm chocolate mixture to seize into hard lumps
  • The centers will look slightly underbaked when you remove them but continue cooking as they cool
03 -
  • Let the melted chocolate cool slightly before adding the eggs to prevent scrambling
  • Use a cookie scoop to divide the batter evenly for uniform cupcakes

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