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; 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

TEST KITCHEN APPROVED

1 Reviews

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

By Taste Of Home Editorial Team

Recipe by Nicole Clayton, Prescott, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

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

TEST KITCHEN APPROVED

Chocolate Candy Corn Cupcakes

1 Reviews Add your review

Yield:2 dozen

Prep:25 min

Cook:20 min

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Ingredients

1 package fudge marble cake mix (regular size)
1 cup sour cream
2 large 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

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Directions

1
Line 24 muffin cups with paper liners.

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