Name: Ann's Chocolate Chip Carrot Cake Pumpkins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cake flour - 2 cups; Ground cinnamon - 2 teaspoons; Baking soda - 1 ½ teaspoons; Baking powder - 1 teaspoon; Salt - 1 teaspoon; White sugar - 2 cups; Vegetable oil - 1 ½ cups; Eggs - 4; Grated carrots - 2 cups; Crushed pineapple, drained - 1 (8 ounce) can; Cake flour - 1 tablespoon; Chopped walnuts - ½ cup; Semisweet chocolate chips - ½ cup; Butter - ½ cup; Cream cheese, softened - 1 (8 ounce) package; Vanilla extract - 1 tablespoon; Confectioners' sugar, or more as needed - 2 cups; Lemon juice - 1 tablespoon; Orange food coloring - 3 drops; Black decorating gel - 1 (1.5 ounce) tube

Ann's Chocolate Chip Carrot Cake Pumpkins

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ann's Chocolate Chip Carrot Cake Pumpkins

1. Cake flour - 2 cups

2. Ground cinnamon - 2 teaspoons

3. Baking soda - 1 ½ teaspoons

4. Baking powder - 1 teaspoon

5. Salt - 1 teaspoon

6. White sugar - 2 cups

7. Vegetable oil - 1 ½ cups

8. Eggs - 4

9. Grated carrots - 2 cups

10. Crushed pineapple, drained - 1 (8 ounce) can

11. Cake flour - 1 tablespoon

12. Chopped walnuts - ½ cup

13. Semisweet chocolate chips - ½ cup

14. Butter - ½ cup

15. Cream cheese, softened - 1 (8 ounce) package

16. Vanilla extract - 1 tablespoon

17. Confectioners' sugar, or more as needed - 2 cups

18. Lemon juice - 1 tablespoon

19. Orange food coloring - 3 drops

20. Black decorating gel - 1 (1.5 ounce) tube

How to cook deliciously - Ann's Chocolate Chip Carrot Cake Pumpkins

1. Stage

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).

2. Stage

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.

3. Stage

Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.

4. Stage

Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.

5. Stage

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.

6. Stage

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.

7. Stage

Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.