Chocolate Almond Cream Cupcakes
7. 10. 2025
This sweet delicacy is most often filled with nuts, but try replacing it with almonds. The cupcakes will be even more delicious and delicate.
Ingredients:
Chocolate
- 1 cup dark chocolate
- 2 Tbsp coconut oil
Filling
- 1/2 cup of natural unpeeled almonds
- 1-2 tablespoons of coconut oil
Method:
- First, prepare the almond filling.
- Put the almonds together with the coconut oil in a food processor.
- Blend until creamy.
- While mixing, scrape the cream from the walls with a spatula so that it has a uniform consistency.
- Let the almond filling harden in the fridge or freezer, it will be easier to work with afterwards.
- Heat the coconut oil in the microwave or a water bath.
- In the meantime, cut or break the chocolate into small pieces.
- Add the chocolate to the warm oil and stir thoroughly until melted.
- Place approximately one tablespoon of melted chocolate into each cupcake.
- When all the cupcakes are full, put them in the fridge to chill for 10 minutes.
- Place one to two teaspoons of the chilled almond filling in the center of each cupcake.
- You can flatten it with your finger, but try to keep the filling in the center and not too close to the edge.
- Pour a tablespoon of melted chocolate over the almond filling.
- Place the finished cupcakes in the refrigerator to cool for at least 10 minutes.
Before putting it in the fridge, sprinkle coconut flakes over the cupcakes.

Recipes for Parisian rolls – pastry shop-style nut crescents with chocolate whipped cream – also offer a very tasty combination of nut filling and chocolate. Try them out!
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