Candy Corn Cupcakes

• 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.)

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package; divide evenly into 3 bowls.
3. Add lemon gelatin mix and yellow food coloring to batter in one bowl; mix well.
4. Repeat with orange gelatin mix, orange food coloring and second bowl of batter.
5. Spoon remaining batter into 24 paper-lined muffin cups, adding about 1 Tbsp.
6. batter to each.
7. Repeat with orange, then yellow batters.
8. Bake 18 to 20 min.
9. or until toothpick inserted in centers comes out clean.
10. Cool cupcakes in pans 10 min.
11. Remove from pans to wire racks; cool completely.
12. Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.
13. until chocolate is completely melted and mixture is well blended.
14. Let stand 15 min.
15. Drizzle evenly over cupcakes.

white cake, gelatin, coloring, gelatin, coloring, chocolate

Taken from www.kraftrecipes.com/recipes/candy-corn-cupcakes-186175.aspx (may not work)