Flourless Almond Joy Cupcakes (Printer-friendly)

Decadent flourless chocolate cupcakes with coconut filling and almond topping—a gluten-free twist on the classic Almond Joy.

# What you'll need:

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01 - Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners.

02 - Melt 1 cup chocolate chips with butter in microwave-safe bowl in 20-second intervals, stirring until smooth.

03 - Whisk sugar and salt into chocolate mixture until combined. Add eggs one at a time, whisking well after each addition.

04 - Sift cocoa powder into batter and mix until smooth and glossy.

05 - Divide batter evenly among 12 cupcake liners, filling each about halfway.

06 - Mix shredded coconut with condensed milk and vanilla in small bowl until sticky.

07 - Roll heaping teaspoon of coconut mixture into small ball and press lightly into center of each unbaked cupcake.

08 - Bake for 20-25 minutes until edges are set and centers slightly puffed. Do not overbake.

09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

10 - Top each cupcake with 2 roasted almonds. Melt remaining chocolate chips and drizzle over almonds and cupcakes. Let set before serving.

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These cupcakes deliver all the chocolate intensity you crave with a texture that is somewhere between cake and fudge.
The surprise coconut center makes every bite feel like discovering something special, not just eating another cupcake.

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Overbaking these will ruin the fudgy texture, so pull them out when they still look slightly underdone in the center.
The coconut filling sinks as the cupcakes bake, creating that beautiful layered surprise when you bite into them.

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If you only have salted butter, omit the additional salt in the recipe.
The toothpick test does not work well here, so rely on visual cues like puffed centers and set edges.