Peanut Butter and Carob Pupcakes

These peanut butter and carob pupcakes make an extra-special, naturally sweet treat.

Tiny chocolate-y carob cakes, with a 'surprise' center of creamy peanut butter, these pupcakes are winners with dogs of all ages and sizes.

They're gluten free too.... so every dog can enjoy them.

Delicious peanut butter and carob pupcakes on white board

Chocolate is one of the popular human foods which are poisonous to dogs, but carob is totally safe, all natural and adds a delicate chocolate-y flavor and dark chocolate color (carob becomes darker as it bakes) to dog treats of all kinds.

When you combine it with nutritious, creamy peanut butter and top it with peanut-butter/yogurt frosting and carob chips you get a pupcake that's worthy of any occasion.

Birthday, Easter, Christmas... or just a regular old Tuesday, your dog's day will be made if you whip up a batch of these for him!

Ingredients List

  • 1 cup brown rice flour
  • 1 tsp baking powder (gluten free version)
  • 1/3 cup creamy peanut butter
  • 1 egg
  • 3 tbsp carob powder
  • 2 tbsp virgin olive oil
  • 3/4 cup almond milk 

For Frosting

  • 1/2 cup plain greek yogurt
  • 1/4 cup creamy peanut butter
  • Carob chips (if wanted for decoration)
Ingredients used to make peanut butter center carob pupcakes


This recipe makes approximately twenty, 1 3/4" diameter mini pupcakes.


  • Preheat oven to 350F
  • Place silicone molds on baking tray for stability (or use paper cupcake cases or muffin tins)
  • Put flour and baking powder into large bowl and stir to mix
  • Sieve carob powder into flour mixture and stir in well
  • Put egg, oil and almond milk into smaller bowl and whisk to mix
  • Add wet ingredients to flour mixture slowly, stirring well with wooden spoon
  • Spray silicone molds lightly with olive oil 
  • Spoon batter into silicone mold until half full
  • Make small well in center of batter
  • Spoon a small amount of peanut butter into well
  • Top with more batter until mold is three-quarters full
  • Repeat with each mold until all batter is used up
  • Bake at 350F for 20 minutes
  • Remove from oven and allow to cool in molds for 10 minutes
  • Pop pupcakes from molds and leave on baking rack until completely cooled
  • Store un-frosted pupcakes in airtight container in refrigerator for 10 to 14 days
Photo collage of steps used to make peanut butter carob pupcakes

This batter will look gritty and be a different texture to one that used regular or wholewheat flour. That's normal. Gluten free flours each have a different consistency when used in batters or doughs. 

To Make Frosting:

  • Combine plain greek yogurt and creamy peanut butter in a 2:1 ratio  (eg. 1/2 cup of yogurt and 1/4 cup peanut butter) 
  • Stir together until smooth
  • Spread over pupcakes and top with carob chip/s
  • Frosted cakes can be stored for 2 or 3 days in the refrigerator

*This frosting will not harden, store frosted cakes carefully to prevent a mess! 

I'd also recommend offering frosted pupcakes to your dog on an un-carpeted area for the same reason.

My dogs like their pupcakes unfrosted just fine so I save frosting for special occasions when I know the cakes are going to be eaten quickly or I need them to look extra-nice.

Nutrition Facts Per Treat:

Servings: 20 (one treat per serving)

Serving size: 47 g

Calories per serving: 90g

Total Fat: 6.2 g
    Saturated Fat 2.7 g

Total Carbohydrates: 7.8 g
    Dietary Fiber 0.9 g
    Total Sugars 1.0 g

Protein: 2.2 g

Vitamin A: 70 IU
Vitamin B3: 1.7 mg
Vitamin D: 1 mgc
Vitamin E: 0.6 mg
Calcium: 16 mg
Iron: 1.0 mg
Magnesium: 11 mg  
Potassium: 102 mg

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