Ann's Chocolate Chip Carrot Cake Pumpkins

Ingredients

• cup scake flour
• teaspoon sground cinnamon
• 1/2 teaspoon sbaking soda
• teaspoon baking powder
• teaspoon salt
• cup swhite sugar
• 1/2 cup svegetable oil
• eggs
• cup sgrated carrots
• (8 ounce) can crushed pineapple, drained
• tablespoon cake flour
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup butter
• (8 ounce) packagecream cheese, softened
• tablespoon vanilla extra ct
• cup sconfectioners' sugar, or more as needed
• tablespoon lemon juice
• dropsorange food coloring
• (1.5 ounce) tubeblack decorating gel

Instructions

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.