Candy Corn Cupcakes

Name: Candy Corn Cupcakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Lemon Flavor Gelatin; 8 drops yellow gel food coloring; 1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Orange Flavor Gelatin; 10 drops orange gel food coloring; 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate broken into pieces; 1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)

7 ingredients

15 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Lemon Flavor Gelatin
8 drops yellow gel food coloring
1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Orange Flavor Gelatin
10 drops orange gel food coloring
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate broken into pieces
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)

Directions

1

Heat oven to 350 degrees F.
2

Prepare cake batter as directed on package; divide evenly into 3 bowls.
3

Add lemon gelatin mix and yellow food coloring to batter in one bowl; mix well.
4

Repeat with orange gelatin mix, orange food coloring and second bowl of batter.
5

Spoon remaining batter into 24 paper-lined muffin cups, adding about 1 Tbsp.
6

batter to each.
7

Repeat with orange, then yellow batters.
8

Bake 18 to 20 min.
9

or until toothpick inserted in centers comes out clean.
10

Cool cupcakes in pans 10 min.
11

Remove from pans to wire racks; cool completely.
12

Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.
13

until chocolate is completely melted and mixture is well blended.
14

Let stand 15 min.
15

Drizzle evenly over cupcakes.