Description
These Chocolate Candy Corn Cupcakes combine the rich, fudgy flavor of marble cake batter with a festive orange layer, topped with creamy whipped topping and chocolate candy corn for a delightful seasonal treat perfect for Halloween or any celebration.
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, as needed
Topping
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate candy corn, for garnish
Instructions
- Prepare Muffin Cups: Line 24 muffin cups with paper liners to prevent sticking and make cupcake removal easy.
- Mix Batter: Reserve the cocoa packet from the cake mix. In a large bowl, combine the cake mix, sour cream, eggs, milk, and canola oil. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth.
- Divide and Color Batter: Transfer half of the batter to a small bowl and tint it orange using the paste food coloring. 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. Carefully spoon the orange batter on top of the chocolate layer without swirling, to maintain two distinct layers.
- Bake: Bake according to the instructions on the cake mix package, typically around 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the pan.
- Top and Garnish: Once cooled, top each cupcake with a generous dollop of thawed whipped topping and garnish with several pieces of chocolate candy corn for a festive look.
- Storage: Refrigerate any leftover cupcakes to keep the whipped topping fresh and the cupcakes moist.
Notes
- Be careful not to swirl the batter when layering to keep the distinct chocolate and orange layers.
- Use paste food coloring for a more vibrant orange without affecting batter consistency.
- Ensure cupcakes are completely cooled before topping with whipped topping to prevent melting.
- Leftover cupcakes should be stored in the refrigerator and consumed within 3 days for best freshness.
- For an extra touch, you can add a few drops of vanilla extract to the batter for enhanced flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
