Best 4 Chocolate Candy Corn Cupcakes Recipes

CHOCOLATE CORNFLAKE CUPCAKES

Steps:

• Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
• Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

CHOCOLATE CANDY CORN CUPCAKES

Steps:

• Line 24 muffin cups with paper liners., 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., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

CANDY CORN SURPRISE INSIDE CUPCAKES

Steps:

• Heat oven to 350°F. Place brown paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
• Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each with 1/2 teaspoon yellow sprinkles, 1/2 teaspoon orange sprinkles and 1/2 teaspoon white sprinkles.
• Place 2/3 cup frosting in resealable food-storage plastic bag. Cut off one small corner. Divide remaining frosting between 2 small bowls. Color 1 bowl of frosting with 20 drops yellow liquid food color; color other bowl of frosting with 12 drops yellow liquid food color and 4 drops red liquid food color to make orange. Place yellow and orange frostings in 2 resealable food-storage plastic bags. Cut off one small corner from each bag.
• Pipe a dollop of yellow frosting in center of each cupcake to cover sprinkles. Top with a dollop of orange frosting, followed by white. Top each with piece of candy corn.

CANDY CORN CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; divide evenly into 3 bowls.
• Add lemon gelatin mix and yellow food coloring to batter in one bowl; mix well. Repeat with orange gelatin mix, orange food coloring and second bowl of batter. Spoon remaining batter into 24 paper-lined muffin cups, adding about 1 Tbsp. batter to each. Repeat with orange, then yellow batters.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. until chocolate is completely melted and mixture is well blended. Let stand 15 min. Drizzle evenly over cupcakes.