Servings
12
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
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2 cups Gluten Free Flour
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1 ¾ cups Coconut Sugar
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3/4 cup Missy J's Carob Powder
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2 tsp Baking Powder
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1 1/2 tsp Baking Soda
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1 tsp Salt
1 cup Almond or Flax Milk
1 tbsp Apple Cider Vinegar
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½ cup Melted Coconut Oil
⅔ cup Unsweetened Applesauce
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1 tbsp Vanilla Extract
¼ cup Boiling water
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1 can coconut cream
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2-3 tablespoons allulose
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1/2 teaspoon vanilla extract
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1 cup Missy J’s Carob Chips
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2 cups Coconut cream
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1 cup (120 g) powdered allulose
1½ tbsp (22 g) aquafaba
Pinch cream of tartar
Carob Copycat Cupcakes
Step 1
CAROB COPYCAT INGREDIENTS
Step 2
CREAM FILLING:
Step 3
GANACHE TOPPPING INGREDIENTS
Step 4
ROYAL ICING
Directions
Carob Copycat Cupcakes
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.