CAROB COPYCAT CUPCAKE

Name: CAROB COPYCAT CUPCAKE
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 12
Ingredients: 2 cups Gluten Free Flour; 1 ¾ cups Coconut Sugar; 3/4 cup Missy J's Carob Powder; 2 tsp Baking Powder; 1 1/2 tsp Baking Soda; 1 tsp Salt; 1 cup Almond or Flax Milk; 1 tbsp Apple Cider Vinegar; ½ cup Melted Coconut Oil; ⅔ cup Unsweetened Applesauce; 1 tbsp Vanilla Extract; ¼ cup Boiling water; 1 can coconut cream; 2-3 tablespoons allulose; 1/2 teaspoon vanilla extract; 1 cup Missy J’s Carob Chips; 2 cups Coconut cream; 1 cup (120 g) powdered allulose; 1½ tbsp (22 g) aquafaba; Pinch cream of tartar

July 28, 2026 • Carob Hostess Cupcake

CAROB COPYCAT CUPCAKE

Rated 5.0 stars by 1 users

Servings

Prep Time

35 minutes

Cook Time

18 minutes

Author:

Missy J's

These Carob Copycat Cupcakes are a homemade twist on the classic snack cake, featuring moist, gluten-free carob cupcakes filled with a light coconut cream center and topped with a rich, glossy carob ganache. Finished with a signature swirl of royal icing, these decadent treats are made with wholesome ingredients like Missy J's Carob Powder, coconut sugar, and applesauce for a delicious dessert everyone can enjoy.

Ingredients

Carob Copycat Cupcake

Step 1

CAROB COPYCAT INGREDIENTS

2 cups Gluten Free Flour
1 ¾ cups Coconut Sugar
3/4 cup Missy J's Carob Powder
2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 cup Almond or Flax Milk
1 tbsp Apple Cider Vinegar
½ cup Melted Coconut Oil
⅔ cup Unsweetened Applesauce
1 tbsp Vanilla Extract
¼ cup Boiling water

Step 2

CREAM FILLING:

1 can coconut cream
2-3 tablespoons allulose
1/2 teaspoon vanilla extract

Step 3

GANACHE TOPPPING INGREDIENTS

1 cup Missy J’s Carob Chips
2 cups Coconut cream

Step 4

ROYAL ICING

1 cup (120 g) powdered allulose
1½ tbsp (22 g) aquafaba
Pinch cream of tartar

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Directions

Carob Copycat Cupcake

COPYCAT INSTRUCTIONS

Preheat oven to 350 degrees. Line and/or grease muffin tins or two 9" cake pans.
Mix 1 tbsp. vinegar to almond milk. Set aside to curdle.
Mix flour, coconut sugar, carob powder, baking powder, baking soda and salt on low in a bowl or standing mixer.
Add oil, applesauce, vanilla and almond milk/vinegar mixture.
Carefully add boiling water until well combined.
Divide batter into muffin tins.
Bake on the middle rack for 17-20 minutes for cupcakes. (25-28 minutes for cake or until a toothpick inserted in the center of the pan comes out clean.
Let cool. Hollow out about one inch hole in the center of each cupcake. Note: Leave some cupcake on the bottom to hold the filling. Do not pierce all the way thru.

CREAM FILLING INSTRUCTIONS:

Freeze bowl and beaters for 15 minutes.
Whip coconut cream on medium-high until fluffy, 1–2 minutes.
Gradually add powdered allulose and vanilla whipping to stiff peaks.
Pipe dollops of cream filling into the cupcake holes.

GANACHE INSTRUCTIONS

Heat coconut cream until it begins to simmer.
Remove from heat. Add Missy J's Carob Chips.
Let stand - 5 minutes to allow the chips to soften.
Whisk the mixture until smooth and glossy.
Coat the top each cupcake. Let cool

ROYAL ICING INSTRUCTIONS

Sift powdered allulose into a bowl.
Add aquafaba and cream of tartar.
Whisk for 5–6 minutes until glossy.
Adjust consistency if needed

Recipe Note

This recipe was created by Jodi, the original founder of Missy J’s, and shared with love for the brand.

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