Chocolate Candy Corn Cupcakes

1. 1

   Line 24 muffin cups with paper liners.

2. 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 coloring. To other half of batter, stir in contents of cocoa packet.

3. 3

   Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs.

4. 4

   To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.