Description
Chocolate Candy Corn Cupcakes are a festive and fun treat featuring a marbled blend of chocolate and vibrant orange cake batters. Moist and flavorful, these cupcakes are topped with creamy whipped topping and decorated with chocolate candy corn for a perfect seasonal dessert.
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 for tinting)
Topping
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate candy corn (for decorating)
Instructions
- Prepare Muffin Cups: Line 24 muffin cups with paper liners to ensure easy removal of cupcakes after baking.
- Mix Cake 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 speed to medium and beat for 2 minutes until the batter is smooth and well combined.
- Separate and Color Batter: Transfer half of the batter to a small bowl. Add orange paste food coloring to this portion and stir until evenly tinted. To the remaining half in the original bowl, stir in the reserved cocoa packet to create the chocolate batter.
- Fill Muffin Cups: Spoon the chocolate batter evenly into the prepared muffin cups, filling each about halfway. Carefully top each with the orange batter without swirling to maintain distinct layers.
- Bake: Bake according to the package directions (typically at 350°F for about 20 minutes) or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan.
- Decorate: Once cooled, top each cupcake with thawed whipped topping, spreading it evenly over the surface. Garnish the cupcakes with chocolate candy corn for a festive touch.
- Storage: Refrigerate any leftover cupcakes to keep the whipped topping fresh and maintain the cupcakes’ moistness.
Notes
- Use paste food coloring for vibrant color without thinning the batter.
- Do not swirl the batters together; this keeps the distinct chocolate and orange layers visible.
- Make sure cupcakes are completely cooled before adding whipped topping to prevent melting.
- Refrigerate leftovers and consume within 3-4 days for best quality.
- You can substitute frozen whipped topping with freshly whipped cream if preferred.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
