Flourless Almond Joy Cupcakes (Printable Version)
Gluten-free chocolate cupcakes with coconut filling, 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
# Directions:
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 texture is impossibly fudgy, almost like a brownie met a truffle in the best possible way
- That coconut center creates the most incredible surprise when you bite into it
02 -
- Overbaking makes these dry instead of fudgy, so trust the slightly puffed center test
- The coconut filling sinks during baking, so pressing it into the center instead of dropping it on top keeps it where it belongs
03 -
- Room temperature eggs incorporate better than cold ones, preventing that separated look in your batter
- Lining your muffin tin with two liners per cupcake helps them pop out perfectly every time