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Chocolate Candy Corn Cupcakes Recipe
Chocolate Candy Corn Cupcakes Recipe photo by Taste of Home

Chocolate Candy Corn Cupcakes Recipe

Publisher Photo
My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. —Nicole Clayton, Prescott, Arizona
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1 package fudge marble cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/3 cup canola oil
  • Orange paste food coloring
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Chocolate candy corn


  1. Line 24 muffin cups with paper liners.
  2. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of batter to a small bowl; tint with food coloring. To the other half of batter, mix in contents of cocoa packet.
  3. Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs. Top cupcakes with whipped topping and candy corn. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Chocolate Candy Corn Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p2-5

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