Candy Corn Cupcakes

Candy Corn Cupcakes



*1 box white cake mix

*2 eggs

*1 1/4 cups water

*2 Tbsp. oil

*2 Tbsp. cocoa powder

*1 tsp. orange extract

Yellow Food Coloring

Red Food Coloring

Almond Buttercream

*2 sticks butter, softened

*3 cups powdered sugar

*2 Tbsp. milk

*1 tsp. almond extract

Yellow Food Coloring


*Preheat oven to 350°F. Line 18 muffin cups with paper liners. Set aside.

*In a mixing bowl, combined the cake mix, eggs, water and oil. Whisk together until smooth. Transfer half of the batter to a clean bowl.

*In one half of the batter, stir in the cocoa powder until combined. In the second bowl, stir in the orange extract, 2 drops red food coloring and 3 drops yellow food coloring. Stir until well combined.

*Spoon a heaping tablespoon of chocolate batter into the bottom of each prepared liner, followed by some of the orange batter.

*Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.

*Meanwhile, prepare buttercream. With an electric mixer, beat butter until creamy. Add in the powdered sugar, a cup at a time, and beat until fluffy. Add in the milk and almond extract, followed by four drops of yellow food coloring.

*Pipe buttercream atop cooled cupcakes (I used a large star tip).