HALLOWEEN CUPCAKES CANDY CORN RECIPES

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine all cupcake ingredients in bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed.
• Spoon batter evenly into muffin cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
• Combine 1 1/2 cups butter, powdered sugar and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Add orange juice, tablespoon at a time, until frosting is spreading consistency.
• Spoon 1 1/2 cups frosting into one bowl; tint with yellow color. Place 1 1/4 cups frosting into second bowl; tint with orange food color.
• Place yellow, orange and white frosting each into separate piping bags fitted with star tips. Pipe yellow frosting in swirled circle pattern onto each cupcake; pipe orange frosting onto yellow frosting. Top with white frosting to create candy corn colors. Place 1 candy corn into white frosting, if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Fold in chocolate chips. Divide batter evenly among muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Frost cupcakes. Sprinkle candy-coated chocolate candies, peanut butter cup candies and candy corn evenly over cupcakes.