Already have an account?
Get back to the
Dessert Recipes

Surprise-Inside Candy Corn Cupcakes

The real magic of these cupcakes is found inside: a hidden “candy corn” made of creamy Marshmallow Fluff frosting.

Serving Size:


Active Time:

1 hr.

Total Time:

2 hrs., 30 min.


  • 1 (15.25 oz.) pkg. devil’s food cake mix
  • 3 eggs
  • ⅓ cup oil
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • 6 oz. white chocolate, melted, cooled
  • 4 cups Marshmallow Fluff, from 16-oz. cont.
  • 1 (8 oz.) pkg. frozen whipped topping, thawed
  • Orange and yellow concentrated food colorings
  • Candy corn and sprinkles (optional)


  1. Heat oven to 350ºF. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix with 1 cup water, eggs and oil until blended, 30 sec.; on medium, beat 2 min. Evenly divide batter among liners. Bake until toothpick inserted into centers comes out clean, 18-21min. Cool 10 min. Transfer from pans to racks; cool. Chill 30 min.
  2. Meanwhile, on medium, beat cream cheese and white chocolate until smooth. On low, beat in Marshmallow Fluff and topping until smooth; reserve 2½ cups. In separate bowls, tint 1 cup frosting yellow and 1 cup frosting orange with food coloring. Transfer orange, yellow and ½ cup reserved white frosting to 3 separate pastry bags fitted with round tips.
  3. With small knife, starting in center of each top, cut 1¼”-deep angled wedge out from center of cupcakes; reserve wedges. Pipe small amount of white frosting into bottom of cupcakes. Repeat with orange and yellow frostings to create candy corn striped filling. Trim tops from reserved cake wedges; press onto cupcakes to cover frosting. Pipe remaining white frosting over cupcake tops. If desired, garnish with candy and sprinkles.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.