Comida Kraft
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Mini Flourless Chocolate Cupcakes with Almonds

Prep Time
Total Time

12 servings, 3 mini cupcakes each

Delight the whole crowd with these Mini Flourless Chocolate Cupcakes with Almonds. These rich, moist mini cupcakes are great for parties!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Chop 3 oz. chocolate. Blend eggs, condensed milk, nuts, coconut and extract in blender until combined. Add chopped chocolate; blend until smooth.
  • Spoon batter into 36 paper-lined mini muffin cups.
  • Bake 15 min. or until centers are almost set. Cool in pans 5 min.; remove to wire racks. Cool completely. Melt remaining chocolate as directed on package; drizzle over cupcakes.

Special Extra

After drizzling mini cupcakes with chocolate, top each with a couple of additional strands of coconut.

Make Ahead

These mini cupcakes can be made 1 week ahead. Cool baked cupcakes completely, then store in covered container. Drizzle with chocolate just before serving.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!


  • 12 servings, 3 mini cupcakes each

Nutritional Information

Serving Size 12 servings, 3 mini cupcakes each
Calories 280
Total fat 16g
Saturated fat 5g
Cholesterol 50mg
Sodium 60mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 24g
Protein 9g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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