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

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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

Nutritional Facts

1 cupcake (calculated without candy): 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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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