Ann's Chocolate Chip Carrot Cake Pumpkins Popular Recipes

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Ann's Chocolate Chip Carrot Cake Pumpkins

"Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!"

Ingredients :

• Cupcakes:
• 2 cups cake flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1 tablespoon cake flour
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
• Frosting:
• 1/2 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

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H10M

• 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.

Notes :

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