We’re always in search of an easy treat that can be whipped up fast but still wow—and these cute candy corn cupcakes do just that. Made with only 5 ingredients, they have scrumptious frosting-filled centers that will bring surprised smiles to your Halloween crowd!
Here’s our delectable recipe:
1 box *devil’s food cake mix *
1 pkg. (16 oz.) cream cheese, at room temp.
6 oz. white chocolate, _melted _
4 cups *marshmallow cream *
1 (8 oz.) pkg. *whipped topping *
Orange and yellow food coloring
Prepare cake mix as package directs; divide evenly among liners in two 12-well cupcake pans. Bake at 350°F for 15 min. or until done. Let cool. Chill 30 min.
Cut out angled wedge from cupcakes*; trim flat. With mixer on medium, beat next 2 ingredients 30 sec. Beat in next 2 ingredients; tint 1 cup yellow and 1 cup orange. Transfer frostings to separate pastry bags.
Pipe white, orange, then yellow frosting in cupcakes to make candy corn; top with flat cake piece. Top with remaining white frosting and garnish.
*Active time: *30 min.
Total time: 1 1/2 hrs.
*With small knife, cut into cupcake at an angle 1/4" away from edge. Knife tip should end up in lower center of cupcake. Cut around cupcake and remove cone-shaped piece of cake from center. Trim off pointy end of cone. Fill cavity with frosting and replace top to cover. Frost as instructed.
(A great use for the cake scraps removed from the cupcake centers: Mix them with a little frosting and shape into balls, then dip in melted chocolate for mini cake balls)
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