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Chocolate Candy Corn Cupcakes

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
    2 dozen


  • 1 package fudge marble cake mix (regular size)
  • 1 cup sour cream
  • 2 large eggs, room temperature
  • 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


  • Line 24 muffin cups with paper liners.
  • Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet.
  • Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs.
  • To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 163 calories, 9g fat (4g saturated fat), 18mg cholesterol, 113mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein.

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  • mamaknowsbest
    Aug 18, 2016

    This is an ingenious cupcake! The unique orange and black together is fabulous. The best part about this thing is not only how decorative it is but how great it taste. The addition of sour cream makes them not taste like cake mix. We did used regular candy corn and chocolate frosting. As a volunteer field editor for taste of home magazine I love recipes that take a creative twist!