Ann's Chocolate Chip Carrot Cake Pumpkins Recipe

Ann's Chocolate Chip Carrot Cake Pumpkins

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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!

Submitted by Ann Sayegh

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

Cupcakes:

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

Frosting:

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

Directions

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.

Nutrition Facts (per serving)

818	Calories
49g	Fat
89g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 818
% Daily Value *
Total Fat 49g	63%
Saturated Fat 16g	80%
Cholesterol 103mg	34%
Sodium 595mg	26%
Total Carbohydrate 89g	33%
Dietary Fiber 2g	6%
Total Sugars 60g
Protein 7g	15%
Vitamin C 4mg	4%
Calcium 74mg	6%
Iron 3mg	15%
Potassium 182mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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