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
Chocolate Candy Corn Cupcakes
Prep Time
25 min
Cook Time
20 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
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.
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