Chocolate Candy Corn Cupcakes

Name: Chocolate Candy Corn Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 dozen.
Ingredients: 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

1 review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min. + cooling

Makes

2 dozen

Updated: Feb. 26, 2022

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

Chocolate Candy Corn Cupcakes Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Chocolate Candy Corn Cupcakes

Ingredients

Directions

Nutrition Facts

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