Flourless Almond Joy Cupcakes (Printable)

Decadent flourless chocolate cupcakes with sweet coconut filling, roasted almonds, and chocolate drizzle—a gluten-free twist on the classic candy bar flavor.

# 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 Cook:

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 Advice:

01 -
  • These cupcakes achieve that impossibly dense, brownie-like texture without any flour whatsoever
  • The hidden coconut center creates an unexpected burst of sweetness in every bite
  • They come together in under an hour but taste like they came from a fancy bakery
02 -
  • Overbaking is the enemy of flourless cupcakes, so remove them from the oven when the edges are set but the centers still have a slight wobble
  • The coconut filling will sink slightly during baking, creating that perfect hidden center surprise
  • These cupcakes continue to firm up as they cool, so that slightly underdone feeling when you first pull them out is exactly right
03 -
  • Use a kitchen scale to weigh your chocolate and butter for the most consistent results every time
  • Let the melted chocolate mixture cool for 2-3 minutes before adding eggs to prevent them from scrambling
  • Room temperature ingredients are non-negotiable here, so take everything out at least 30 minutes before you start baking

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