Ann's Chocolate Chip Carrot Cake Pumpkins

Name: Ann's Chocolate Chip Carrot Cake Pumpkins
Total time: 70
Yield: 12
Ingredients: 2 cups cake flour; 2 teaspoons ground cinnamon; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups white sugar; 1 ½ cups vegetable oil; 4 eggs; 2 cups grated carrots; 1 (8 ounce) can crushed pineapple, drained; 1 tablespoon cake flour; ½ cup chopped walnuts; ½ cup semisweet chocolate chips; ½ cup butter; 1 (8 ounce) package cream cheese, softened; 1 tablespoon vanilla extract; 2 cups confectioners' sugar, or more as needed; 1 tablespoon lemon juice; 3 drops orange food coloring; 1 (1.5 ounce) tube black decorating gel

Recipe by Ann Sayegh from allrecipes.com

Snack,Dessert 1 Hr. 10 Mins.

Ingredients

12 servings

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2 cups cake flour
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2 teaspoons ground cinnamon
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1 ½ teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 cups white sugar
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1 ½ cups vegetable oil
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4 eggs
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2 cups grated carrots
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1 (8 ounce) can crushed pineapple, drained

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1 tablespoon cake flour
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½ cup chopped walnuts
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½ cup semisweet chocolate chips
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½ cup butter
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1 (8 ounce) package cream cheese, softened
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1 tablespoon vanilla extract
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2 cups confectioners' sugar, or more as needed
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1 tablespoon lemon juice
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3 drops orange food coloring
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1 (1.5 ounce) tube black decorating gel

Instructions

Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.