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
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
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.
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