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

Ingredients

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