Description
Delight in these festive Chocolate Candy Corn Cupcakes featuring a rich fudge marble cake base with vibrant orange and chocolate batters. Topped with whipped topping and colorful chocolate candy corn, they are perfect for Halloween celebrations or any fun occasion.
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 (quantity as needed)
- Reserved cocoa packet from cake mix
Topping
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate candy corn (amount as desired for decorating)
Instructions
- Prepare Muffin Cups: Line 24 muffin cups with paper liners to prevent sticking and for easy removal after baking.
- Mix Batter: In a large bowl, combine the cake mix, sour cream, eggs, milk, and canola oil. Beat on low speed for 30 seconds to incorporate ingredients, then increase to medium speed and beat for 2 minutes until smooth and well blended.
- Divide and Color Batter: Transfer half of the batter to a small bowl. Add orange paste food coloring to this portion and mix until you achieve a bright orange color. To the remaining half of batter in the large bowl, stir in the reserved cocoa packet to make the chocolate portion of the marble batter.
- Fill Muffin Cups: Spoon the chocolate batter evenly among the prepared muffin cups, filling each about halfway. Carefully top each with the orange batter, taking care not to swirl or mix the two layers to maintain the marble effect.
- Bake: Bake according to the cake mix package directions, usually at 350°F (175°C) 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.
- Add Toppings: Once cooled, top each cupcake generously with thawed frozen whipped topping. Decorate with chocolate candy corn to create a festive appearance.
- Store: Refrigerate any leftovers to keep the whipped topping fresh and preserve the cupcakes’ texture.
Notes
- Ensure cupcakes are fully cooled before adding whipped topping to prevent it from melting.
- Orange paste food coloring provides vibrant color without altering batter consistency.
- If you prefer, homemade whipped cream can be used instead of frozen whipped topping.
- Chocolate candy corn adds a festive touch but can be substituted with regular candy corn or other Halloween-themed candies.
- These cupcakes store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
