Let’s get baking! Here’s a detailed, step-by-step guide:

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 Add 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: Bake the Cupcakes

Divide the mixture evenly among the lined muffin cups, filling each about 1/4 inch from the top.

Bake for 25 to 28 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.

Step 5: Cool the Cupcakes

Let the cupcakes cool completely in the muffin tin. Don’t worry if they sink slightly in the center; 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 together the heavy cream, coconut milk, powdered sugar, and salt.

Gradually increase the speed of the mixer and beat until medium peaks form. This means the peaks should hold their shape but still be slightly soft.

Step 7: Frost and Garnish

Spoon a generous amount of frosting onto each cooled cupcake (about 1/4 cup each).

Sprinkle the frosted cupcakes with sweetened shredded coconut.

Top each cupcake with a cocoa-dusted or toasted almond.

Drizzle with melted chocolate.

Serve and enjoy these decadent Almond Joy Cupcakes!