Flourless Almond Joy Cupcakes (Printable View)
Decadent flourless chocolate cupcakes with coconut filling and almond topping.
# What You 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 oven to 350°F. Line standard muffin tin with 12 paper liners.
02 - Place 1 cup chocolate chips and butter in microwave-safe bowl. Microwave in 20-second intervals, stirring until completely smooth.
03 - Whisk sugar and salt into chocolate mixture until fully incorporated. Add eggs one at a time, whisking thoroughly after each addition.
04 - Sift cocoa powder into batter. Mix until smooth and glossy with no lumps remaining.
05 - Divide batter evenly among 12 liners, filling each approximately halfway full.
06 - Combine shredded coconut, condensed milk, and vanilla extract in small bowl. Mix until coconut is evenly coated and sticky.
07 - Roll heaping teaspoon of coconut mixture into ball. Press lightly into center of each unbaked cupcake.
08 - Bake for 20-25 minutes until edges are set and centers slightly puffed. Avoid overbaking.
09 - Let cupcakes cool in pan for 10 minutes. Transfer to wire rack and cool completely before topping.
10 - Place 2 roasted almonds on each cupcake. Melt remaining 1/2 cup chocolate chips and drizzle over almonds and cupcakes. Allow chocolate to set before serving.
# Expert Advice:
01 -
- These cupcakes prove that flourless baking can be just as indulgent and satisfying as traditional treats
- The surprise coconut center makes every bite feel like discovering hidden treasure
02 -
- Overbaking is the enemy of flourless cupcakes, remove them from the oven even if they look slightly underdone
- The coconut filling sinks slightly during baking, creating that beautiful hidden center effect
03 -
- If your chocolate seized while melting, whisk in a teaspoon of vegetable oil to smooth it out again
- The coconut balls can be rolled and stored in the refrigerator for up to 2 days before using