Gluten-Free Almond Joy Cupcakes
Escape to paradise with these gluten-free Almond Joy cupcakes featuring coconut-infused cake, chocolate ganache, and toasted almonds.
Ingredients
- 2 cups gluten-free flour blend
- 1 cup sugar
- ¾ cup coconut milk
- 2 eggs
- ½ cup shredded coconut
- ⅓ cup coconut oil
- 1 tsp vanilla
- 1½ tsp baking powder
- ½ tsp salt
- For topping: dark chocolate, sliced almonds
Instructions
Preheat oven to 350°F and line cupcake pan.
Whisk gluten-free flour, baking powder, and salt.
Beat eggs, sugar, coconut milk, coconut oil, and vanilla.
Fold in dry ingredients and shredded coconut.
Bake for 20-22 minutes until golden.
Top with chocolate ganache and toasted almonds.
Let set before serving.
Delicious Variations
- • Use different nuts like pecans or macadamias
- • Add coconut flakes to the ganache for extra texture
- • Create mini versions for party treats
- • Drizzle with caramel sauce for extra indulgence
Perfect Pairings
Recipe Details
Timing
Nutrition (per cupcake)
When to Enjoy
Ideal for summer parties, tropical-themed events, or when you need a gluten-free treat that doesn't compromise on flavor. Best within 4 days.
Recipe Highlights
Final Thoughts
These Almond Joy cupcakes prove that gluten-free baking can transport you to paradise with every single delicious bite.
Frequently Asked Questions
Which gluten-free flour blend works best for these cupcakes?
Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum (like Bob's Red Mill or King Arthur). Avoid single-grain flours like rice flour alone, as they won't provide the right texture.
Can I make these nut-free by omitting the almonds?
Yes! Simply omit the sliced almonds and replace with toasted coconut flakes or sunflower seeds for crunch. The coconut flavor will still shine through beautifully.
Why are my gluten-free cupcakes crumbly?
Gluten-free batters need more moisture and binding. Make sure you're using a flour blend with xanthan gum, don't overbake, and consider adding an extra egg yolk for binding if needed.
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is essential for rich flavor and proper texture. Light coconut milk will result in less flavorful, potentially dry cupcakes. The fat content is crucial for gluten-free baking success.
How do I prevent the chocolate ganache from being too thick?
If your ganache is too thick, warm it gently and whisk in a tablespoon of coconut milk or heavy cream until you reach the desired consistency. It should coat the back of a spoon smoothly.
Can I make these dairy-free too?
Absolutely! Use dairy-free chocolate for the ganache and ensure your coconut milk is full-fat. These are naturally dairy-free except for the chocolate, so it's an easy swap.