Chocolate Candy Corn Cupcakes

8 ingredients
4 steps

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

  1. 1
    Line 24 muffin cups with paper liners.
  2. 2
    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.
  3. 3
    Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs.
  4. 4
    To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

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