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Candy Corn Cupcakes
Candy Corn Cupcakes

Candy Corn Cupcakes

1 Hr(s) 35 Min(s)
20 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
We reimagined the classic fall candy as tri-color, chocolate-drizzled cupcakes. Aren't you glad we have a good imagination?
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Lemon Flavor Gelatin
8 drops yellow gel food coloring
1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Orange Flavor Gelatin
10 drops orange gel food coloring
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate broken into pieces
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
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Let's Make It
1
Heat oven to 350ºF.
2
Prepare cake batter as directed on package; divide evenly into 3 bowls.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Tip 2
Family Fun
Add a spooky decoration to the cupcakes by making chocolate spider webs. Melt 1 pkg. (4 oz.) BAKER'S White Chocolate as directed on package; cool slightly. Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe chocolate into 24 3-inch) spider web designs on sheet of waxed paper. Refrigerate 15 min. or until firm. Use to garnish cupcakes before serving.
Tip 3
How to Use the Remaining Dry Gelatin Mixes
Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 0mg
Sodium 160mg
7%
Total Carbohydrates 23g
8%
Dietary Fibers 1g
4%
Sugars 14g
28%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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