Flourless Almond Joy Cupcakes (Printable)

Decadent flourless chocolate cupcakes with coconut filling and almond topping.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F and 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 between each, until completely smooth and melted.
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 and mix until smooth and glossy with no lumps remaining.
05 - Divide batter evenly among the 12 prepared liners, filling each approximately halfway full.
06 - In a small bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until coconut is evenly coated and mixture holds together.
07 - Roll a heaping teaspoon of coconut mixture into a ball and gently press into the center of each unbaked cupcake. The batter will slightly rise around the filling.
08 - Bake for 20-25 minutes until edges are set and centers are slightly puffed. Avoid overbaking to maintain moist texture.
09 - Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before topping.
10 - Place 2 roasted almonds on top of each cooled cupcake. Melt remaining 1/2 cup chocolate chips in microwave and drizzle over almonds and cupcakes. Allow chocolate to set before serving.

# Expert Tips:

01 -
  • The texture is incredibly fudgy and dense, like a truffle crossed with a cake
  • That sweet coconut surprise in the middle makes every bite feel like discovering hidden treasure
  • You get all the satisfaction of an Almond Joy candy bar but in a sophisticated homemade form
02 -
  • These cupcakes continue to firm up as they cool, so that slightly puffy center during baking is perfect
  • Room temperature eggs are non-negotiable here—cold eggs will seize the warm chocolate and create grainy pockets
  • The coconut filling sinks slightly during baking, creating that beautiful layered effect when you bite into them
03 -
  • Use a cookie scoop to divide the batter evenly for uniform cupcakes that bake at the same rate
  • If your coconut mixture feels too dry to hold together, add another teaspoon of condensed milk

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