Chocolate Candy Corn Cupcakes

“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
Servings Prep Time Cook Time
2dozen 25minutes 20minutes + cooling
Servings Prep Time
2dozen 25minutes
Cook Time
20minutes + cooling
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  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 colouring. 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.
Recipe Notes

Nutrition Facts
1 cupcake: 163 calories, 9g fat (4g saturated fat), 18mg cholesterol, 113mg sodium, 18g carbohydrate (10g sugars, 1g fibre), 2g protein.