Are you a chocolate lover who just can’t stand the fact that dogs aren’t allowed eat chocolate with you? We’ve got a very tasty solution!
These carob cupcakes have a rich flavor similar to chocolate that your dog can indulge in without any worries. In fact, carob is a healthy ingredient for dogs (and people too). High in fiber and antioxidants, carob is popular with the health food crowd.
Does carob really taste like chocolate? That depends on who you ask, but dogs agree it tastes delicious.
Topped with our easy dog-friendly peanut butter frosting, carob cupcakes are a healthy treat just perfect for your next canine celebration.
Cupcakes for Dogs: Carob with Peanut Butter Frosting
Carob Cupcakes with Peanut Butter Frosting
Yield 24 mini cupcakes
Makes one tray of 24 mini cupcakes
Carob Cupcakes For Dogs
- ¾ cup rolled oat flour
- 1 tsp baking powder
- 3 tbsp carob powder
- 1/2 cup applesauce (unsweetened)
- 1/4 cup low-fat yogurt
- 1 egg
- 1 tbsp molasses
- 1 tbsp vanilla
Peanut Butter Yogurt Frosting
Makes enough frosting for at least two batches of cupcakes
- 1/2 cup yogurt
- 8-oz block light cream cheese
- 1/2 cup unsweetened peanut butter (avoid xylitol!)
- 1/2 cup tapioca flour
- Optional: 2 tbsp maple syrup or 1 tbsp vanilla extract
- Food processor
- Silicone mini cupcake mold
- Cookie sheet
- Piping bag and frosting tip
Preheat oven to 350º
Use the food processor to pulverize rolled oats until a fine, floury texture is reached, then set aside.
Place the wet ingredients into the food processor bowl and pulse just to combine.
Add the dry ingredients and pulse just to combine, scraping down the bowl if necessary.
Lightly grease the silicone tray and place on a cookie sheet for stability.
Drop batter by spoonfuls into molds.
Bake for 12 minutes, checking for doneness with a toothpick.
Cool completely before frosting.
While the cakes are cooling, use the food processor or your stand mixer and start beating together the cream cheese and yogurt for the frosting.
Next, add the peanut butter and maple syrup if using. Beat until thoroughly combined.
Finally, add the tapioca starch a little at a time until your frosting is thick enough to hold its shape.
When cupcakes are completely cooled, frost and serve!
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Bea would prefer a full-size version.