Chocolate Candy Corn Cupcakes

• 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

1. Line 24 muffin cups with paper liners.
2. 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.
3. Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs.
4. To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

cake, sour cream, eggs, milk, canola oil, orange paste food coloring, frozen whipped topping, chocolate

Taken from www.tasteofhome.com/recipes/chocolate-candy-corn-cupcakes/ (may not work)