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Ann's Chocolate Chip Carrot Cake Pumpkins

Ann Sayegh

"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!"
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Ingredients

1 h 10 m servings 818 cals
Original recipe yields 12 servings

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Directions

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  1. 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. 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. Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
  4. Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
  5. 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. 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. Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

Nutrition Facts


Per Serving: 818 calories; 49.4 g fat; 89.4 g carbohydrates; 7.3 g protein; 103 mg cholesterol; 595 mg sodium. Full nutrition

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Reviews

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Fun, cute and delicious! The only thing I didn't have on hand was the black gel, so I just tinted some of the frosting, and that worked fine. My piping skills are not the best, but they did turn...

This cupcakes are a fun way to add some fruit and vegetables during the Halloween season! I usually avoid food coloring, so next time I will probably puree some cooked sweet potato for the frost...

I made this and it was a huge hit at home. I didn't use the icing because I'm just not an icing person. It was very easy to make and follow. Loved it

These were delicious. I could not bring myself to turn these little gems into pumpkins just yet. So I frosted them minus the food coloring. I loved the lemon flavor of the icing. It really compl...

I made it with fresh pineapple and as a round cake rather than cupcakes. It was very moist... To the point that some pieces were falling apart. I think I will try reducing the oil next time. A h...