Let’s bake and assemble these decadent Almond Joy Cupcakes!

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Step 2: Melt Chocolate and Butter

In a small saucepan over low heat, melt the semisweet chocolate chips and butter together, stirring constantly, until smooth.

Step 3: Cool and Whisk in Remaining Ingredients

Remove the saucepan from the heat and set aside to cool for 10 minutes.

Whisk in the eggs, granulated sugar, and cocoa powder until well combined.

Step 4: Divide Batter and Bake

Divide the batter evenly among the prepared cupcake liners, filling each about 1/4 inch from the top.

Bake the cupcakes until a wooden toothpick inserted into the center comes out clean, 25 to 28 minutes.

Step 5: Cool Cupcakes

Let the cupcakes cool completely in the muffin tin (don’t worry when they sink – this is normal for flourless cakes).

Step 6: Make the Frosting

While the cupcakes are cooling, make the frosting. In a large bowl, using a hand mixer, beat the heavy cream, coconut milk, powdered sugar, and salt together.

Gradually increase the mixer speed to high and beat until medium peaks form, 2 to 4 minutes.

Step 7: Frost and Garnish

Spoon a scant 1/4 cup of frosting on top of each cooled cupcake.

Sprinkle the frosted cupcakes with shredded coconut and top each with an almond.

Step 8: Drizzle with Chocolate and Serve

Drizzle the cupcakes with melted chocolate. Serve and enjoy!