Ingredients
1 package fudge marble cake mix (regular size)1 cup sour cream2 large eggs, room temperature1/2 cup 2% milk1/3 cup canola oilOrange paste food coloring1 carton (8 ounces) frozen whipped topping, thawedChocolate candy corn
Preparation
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.
