Recipes and Cooking Candy Cupcakes Be the first to rate & review! Add a cute costume to your Halloween cupcakes! All it takes to make these candy corn cupcakes is a box of white cake mix, or classic white frosting recipe, and a bit of food coloring. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: William Brinson Prep Time: 1 hrs Total Time: 1 hrs Ingredients 1 recipe Meringue Buttercream Orange gel paste food coloring 4 ounce semisweet chocolate, melted and cooled 24 prepared chocolate cupcakes 3 cup candy corn pieces 6 cup malted milk balls Meringue Buttercream 5 large egg whites 1 ¼ cup sugar 2 cup (4 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract Directions Tint half of the buttercream orange. Stir melted chocolate into the rest of the buttercream until incorporated. Use a 1/4-cup spring-loaded cookie scoop to place a small mound of buttercream on each of the cupcakes. (If you don't have a scoop, mound and smooth 1/4 cup buttercream on each cupcake.) Decorate the orange-frosted cupcakes with candy corn, placing the candy very close together. Use malted milk balls to decorate the chocolate-frosted cupcakes. Chill cupcakes in the refrigerator until ready to serve. Makes 24 cupcakes Meringue Buttercream Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers - you shouldn't feel any sugar crystals. Transfer bowl to a mixer with a whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min. Reduce speed to medium-high and add butter a few tablespoons at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add vanilla. Use within a few hours or refrigerate for up to a week. Buttercream can be frozen for up to a month. Before using, bring to room temperature and beat on low until smooth. Rate it Print