Description
These Chocolate Candy Corn Cupcakes are a delightful autumn treat featuring a marble cake mix base divided into rich chocolate and vibrant orange batters. Topped with whipped topping and festive chocolate candy corn, these cupcakes are perfect for Halloween or fall celebrations.
Ingredients
Scale
Cake Batter
- 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
Topping
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate candy corn
Instructions
- Prepare muffin cups: Line 24 muffin cups with paper liners to prevent sticking and make removal easy.
- Mix cake batter: Reserve the cocoa packet from the cake mix. In a large bowl, combine the cake mix, sour cream, eggs, milk, and oil. Beat on low speed for 30 seconds to combine ingredients, then beat on medium speed for 2 minutes until the batter is smooth and well mixed.
- Divide and color batter: Transfer half of the batter to a small bowl and tint it orange using the orange paste food coloring until desired color is achieved. To the other half, stir in the reserved cocoa packet thoroughly to create the chocolate batter.
- Fill muffin cups: Divide the chocolate batter evenly among the prepared muffin cups, filling them about halfway. Carefully top each with the orange batter without swirling to maintain distinct layers.
- Bake cupcakes: Bake the cupcakes according to the package directions (typically about 20 minutes) or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Add toppings: Once cooled, top each cupcake with a generous dollop of thawed whipped topping. Garnish with chocolate candy corn pieces for a festive finish.
- Store leftovers: Refrigerate any leftover cupcakes to keep the whipped topping fresh and the cupcakes moist.
Notes
- Do not swirl the chocolate and orange batter together; keeping them separate creates the candy corn effect.
- Use orange paste food coloring for a vibrant color without altering the batter consistency.
- Allow cupcakes to cool completely before adding whipped topping to prevent it from melting.
- Store cupcakes in the refrigerator, especially due to the whipped topping, and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
