Chocolate Candy Corn Cupcakes Recipes

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CHOCOLATE CORNFLAKE CUPCAKES



Chocolate Cornflake Cupcakes image

These chocolate cornflake cupcakes are great! Crunchy texture, amazing flavor, and easy to make. No baking necessary!

Provided by BakingMachine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 4

1 cup semisweet chocolate chips
½ cup butter
3 tablespoons maple syrup
8 cups cornflakes cereal

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.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.4 g, Cholesterol 10.2 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 95.7 mg, Sugar 6.4 g

CHOCOLATE CANDY CORN CUPCAKES



Chocolate Candy Corn Cupcakes image

My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 package fudge marble cake mix (regular size)
1 cup sour cream
2 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
Orange paste food coloring
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate candy corn

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.

Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CANDY CORN SURPRISE INSIDE CUPCAKES



Candy Corn Surprise Inside Cupcakes image

A candy corn frosting topper hints at the surprise inside these cupcakes: candy corn-colored sprinkles!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 9

24 brown regular-size paper baking cups
1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1/3 cup yellow candy sprinkles
1/3 cup orange candy sprinkles
1/3 cup white candy sprinkles
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Red and yellow liquid food colors
24 pieces candy corn

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.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 27 g, TransFat 0 g

CANDY CORN CUPCAKES



Candy Corn Cupcakes image

We reimagined the classic fall candy as tri-color, chocolate-drizzled cupcakes. Aren't you glad we have a good imagination?

Provided by My Food and Family

Categories     Recipes

Time 1h35m

Yield 24 servings

Number Of Ingredients 7

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.)

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.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g

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