*This post is sponsored by Almond Breeze. All opinions are my own.*
I know, I know. Almond Joy again.
But the combination of chocolate, coconut and almond is just one of my favorites.
And since I was privileged enough to be given some Almond Breeze almond milk to create some recipes with, I thought I would try to make a dessert that was as allergy-friendly as possible.
Going gluten or dairy free isn’t something I’d given much thought until recently. I feel like that’s the way it is for most people.
It seems like you hear of more and more people these days who have gluten or dairy allergies, or who choose to go gluten and/or dairy free. And I think that’s totally awesome.
As for myself, I just don’t think I could do it. Not quite yet anyways.
However, I think there are definitely health benefits to eating gluten or dairy free at least occasionally, and because these allergies or preferences are becoming more widespread these days, it’s nice to have some different options for serving dessert.
Now, when I made these, they weren’t completely dairy free. This is because I don’t have dairy free chocolate or butter substitute/dairy free margarine/coconut oil.
But because those would be easy swaps that won’t change the texture, bake time or measurements, I like to count these as a win in the gluten-free, dairy-free department. If you are someone who eats dairy-free, because of an allergy or by choice, these are likely swaps you’re going to have made in your own pantry already anyways. If you’re baking these for someone who has allergies, just be sure your butter/margarine and chocolate is gluten and dairy free.
The cupcakes have the taste and dense, fudgy texture of a flourless chocolate cake. The flavour is rich, dark chocolate, so if this isn’t your thing, try using a sweeter chocolate or increasing the sugar a bit. They will puff up when baking, and then sink down a bit as a flourless chocolate cake would, but they will be incredible rich and fudgy.
I tried baking two ways: in paper liners and in greased and floured muffin tins. Both worked, and the cupcakes came out extremely easily. The cupcakes in liners stayed a little taller, whereas the ones in muffin tins were slightly shorter and wider. You can see the difference in the photos.
{Gluten-Free, Dairy-Free} Almond Joy Cupcakes
Ingredients
Cupcakes
- 1 cup chocolate chips or chopped chocolate gluten-free & dairy free
- 1 cup 2 sticks butter or dairy-free margarine or coconut oil
- 1 1/3 cup brown sugar packed
- 6 eggs
- 1 1/2 cup cocoa powder
- 1 tsp coconut extract
- 1/2 tsp almond extract
- 1/2 cup unsweetened vanilla Almond Breeze
Chocolate Almond Pastry Cream
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup corn starch
- pinch of salt
- 1 1/2 cups unsweetened vanilla Almond Breeze
- 1/4 cup chocolate chips or chopped chocolate dairy free
- 1 tbsp butter or dairy-free margarine or coconut oil
Whipped Coconut Cream
- 2 cans full fat coconut milk refrigerated 16-24 hours
- 1 tsp vanilla
- 1/2-2/3 cup powdered sugar sifted
Garnish:
- toasted coconut
- toasted almonds
- chocolate sprinkles
Instructions
- METHOD
- For the pastry cream:I recommend making the pastry cream first because it will take the longest to chill and set.
- In a medium pot, combined egg yolks, sugar, corn starch and salt with a whisk. Whisk in Almond Breeze.
- Cook over medium-high heat, stirring frequently, until thickened (2-4 minutes). Remove from heat and stir in chocolate and butter or margarine.
- Pour into a bowl and press a piece of wax paper onto the top of the pastry cream, so it is totally covered. Refrigerate at least 3-4 hours or overnight.
- For the cupcakes:In a large bowl, add chocolate and butter or margarine. Microwave for 45 seconds to 1 minute, until butter is melted. Whisk until chocolate is also melted. Stir in brown sugar. Set aside 5-10 minutes to cool to room temperature.
- Whisk in eggs, one at a time. Add cocoa, extracts and almond milk and whisk until smooth.
- Spoon into 18 muffin cups, either lined with paper liners or sprayed with non stick and dusted with flour. Bake at 350 for 15-18 minutes, until tops are set (there shouldn’t be a shiny spot in the middle).
- Set aside to cool. (I found the liners easiest to remove before they were totally cool, around the 10 minute mark).
- When cool, scoop out the middle of the cupcakes using a small spoon, being sure to leave at least ½” all the way around intact. (I save the middles to eat with the remaining pastry cream!)
- For the whipped coconut cream:Make sure your cans of coconut milk have chilled at least overnight or for a full 24 hours.
- Move your cans to the counter, being careful not to overturn them or shake them. Open them carefully and see that the coconut water and coconut cream have separated.
- *I did my research, and most tutorials will say that the coconut cream will be at the top and the water at the bottom. When I opened my cans, I found the water at the top and the cream at the bottom. My cans were upside down, and I’m not sure if this is why. I slowly poured out the water and scooped out the cream with a metal spoon.
- Add coconut cream to the bowl of a stand mixer and beat until smooth and fluffy. Add vanilla and powdered sugar and beat until smooth and incorporated. It should hold stiff peaks. Refrigerate until ready to use.
- AssemblySpoon pastry cream into a piping bag or ziploc bag. Cut the corner off and pipe a small amount into the middle of the cupcakes.
- Spoon whipped coconut cream onto filled cupcakes (I used a piping bag and a large round tip).
- Garnish as desired.
- Refrigerate up to 3-4 days after making, if they last that long!
Nutrition Information
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amy stamps says
These are ridiculously good! May be my standard chic cupcake recipe from now on! And I’m not even gluten free. Cream was slightly runny but not bad. I did add a half teaspoon of almond extract to the pudding. Divine! Thank you so much!!!!
Ashley says
I’m so glad you liked them! Thanks for coming and leaving a comment!
Rebecca says
My coconut cream came out pretty soupy. Any suggestions?
Ashley says
Did you use full fat coconut cream? It definitely needs to be full fat and sit in the fridge a good long time without being moved so the cream will separate. Some cans are just flops so I always put an extra can in just in case. It takes a little practice but it’s so good!
Luba says
Is their a substitute for the eggs?
Monique Clock says
These look so amazing. Can’t wait to try them. I need to improvise a little because my daughter is diabetic but can’t wait. Is there any substitutions for the corn starch? Thank you so much.
Ashley says
Thanks Monique! It’s hard to say. The egg yolks will thicken the pastry cream by themselves to some extent. If she’s not gluten-free you could try adding a very small amount of flour.
Tamara says
This looks fantastic! What does the pastry cream taste like? It looks like it would be caramel or butterscotch but neither of those ingredients are in the recipe.
Thanks!
Ashley says
Thanks Tamara! It’s a chocolate almond pastry cream!
Isadora @ she likes food says
For some reason I always thought I hated almond joys and then I tried one one day and fell in love! Almonds and coconuts are such a great combination! These look awesome and I love that they are gluten and dairy free!
Ashley says
Oh man, I love any kind of coconut almond chocolate bar! Or just anything coconut/almond/chocolate in general… lol. I’m not too picky when it comes to sweets 😉
Dana says
Wow these look scrumptious!!! I love that they are GF and dairy free too, I have cut out gluten but still have the occasional dairy. However, I bake for friends who are dairy free or vegan often so I’m sure they will love these!! I really like the sound of the chcolate almond pastry cream, mnnnn!!
I make the coconut whipped cream often now and it’s realllllly good. I find if you add vanilla bean to it it really takes it up a notch. Maybe not needed for these as there is probably so much chocolate and almond flavour, but if you make coconut whip cream for vanilla or coconut cupcakes, give it a try!
Happy your experiment was a success and we get to benefit from it…yippeeee!!!!
Ashley says
Thanks so much Dana! The chocolate flavour is pretty predominant, but you can never go wrong with adding vanilla bean to anything!
Amanda says
Great recipe, these look yummy!
Ashley says
Thanks so much Amanda!
GiGi Eats says
OMG I loveeee the secret GIFT in the center of these cupcakes when you take a bite 😉
Ashley says
It is kind of the best part 😀
Stacey @ Bake.Eat.Repeat. says
Those look delicious. I love the almond, coconut, and chocolate combination. So good!
Ashley says
Thanks Stacey!
Cailee says
WOW! Gluten free AND dairy free?! These look delicious! I’m gluten intolerant, and have been having some digestive issues as of late and was wondering if dairy was to blame… do you eat 100% dairy free?? Do you feel different! Love to hear your thoughts! Beautiful recipe btw! 🙂
Ashley says
Hi Cailee — thanks for stopping by! I am not actually gluten-free or dairy-free, but I did have some lactose intolerance for a while. I’ve cut back my dairy intake but I don’t focus on it too much. I was sent some almond milk to create recipes with, so I thought I would see what I could come up with that was more allergy friendly!
Jess @ Flying on Jess Fuel says
Almond Joy AGAIN is totally ok because Almond Joy is the BEST!! The pastry cream sounds particularly amazing 😀
Ashley says
Thanks Jess! It is totally awesome! And I agree, Almond Joy all the way 🙂
Kelly - Life Made Sweeter says
I have a big weakness for Almond Joy too and these cupcakes are seriously the best variation I have seen. They’re gorgeous and I am totally swooning over that almond pastry cream and coconut whipped cream! Pinning!
Ashley says
Thanks Kelly! I think my husband and I were both surprised how well they turned out! You wouldn’t really miss any gluten or dairy 🙂
Medha @ Whisk & Shout says
These look awesome! Love the pastry cream… these details make these cupcakes so special 🙂
Ashley says
Thanks Medha! That pastry cream was one of the best parts — a dessert on its own really!
Danielle says
These look delicious! I love almond joys, I’m impressed with the fact that these are gluten and dairy free. They look super moist. Pinning these 🙂
Ashley says
Thanks Danielle! We really enjoyed them 🙂
Karissa | Sweet as a Cookie says
I just tried gluten free brownies for the first time the other day. I was super scared but they were amazing! I love these cupcakes. Not only do they sound delicious, they also look so gorgeous 🙂 pinning!
Ashley says
Thanks so much Karissa! It’s still something that’s fairly new to us, but it’s nice to have options, especially when more and more people are choosing to eat gluten-free!
Melanie @ Carmel Moments says
Goodness me! I want cupcakes for breakfast. Help!
PInned.
Have a beautiful Monday!
Ashley says
Haha, thanks Melanie! I actually had a batch of cupcakes in the fridge, and was able to resist the urge to eat cupcakes and Halloween candy for breakfast this morning! I’m feeling pretty proud of myself 🙂
Mary Frances says
These look so incredibly fudgy! I love that pastry cream – holidays here I come! What a fantastic recipe Ashley, and as someone with a dairy allergy, I’ve got my coconut oil and Enjoy Life chocolate chips ready to go 🙂 Pinning these beautiful treats!
Ashley says
Coconut oil is a great substitute for the butter or margarine! I might have to add that to the recipe – thanks Mary Frances! I have to admit, we ate the remaining pastry cream with a spoon and nothing else…. it’s so good! Thanks for sharing 🙂
Gayle @ Pumpkin 'N Spice says
I’m loving all of your almond joy recipes, Ashley! These cupcakes look fantastic! And that whipped coconut cream sounds heavenly. Love this!
Ashley says
I tried the whipped coconut cream thing once before and totally failed. I was a little nervous, but it turned out so well! Thanks Gayle 🙂
Rebecca says
I just tried the coconut cream and it’s pretty soupy 🙁 hoping the fridge will help stiffen it up. Any suggestions?
Shashi @ runninsrilankan says
Wow – these look so fudgy! I am lactose intolerant and LOVE these cupcakes! That chocolate almond pastry cram and vanilla-coconut cream are such wonderful accompaniments to these fudgy cupcakes!
Ashley says
Thanks Shashi! It was a bit of an experiment, but they were definitely well-loved here!
Annie @Maebells says
You won’t see me complaining! Almond Joys are my favorite! These look amazing!
Ashley says
They were really good! We’re not gf/df but my husband was even obsessed with them!