Easy Halloween Candy Corn Cupcakes

Preheat the oven to 350 degrees. Place cupcake liners into 24 cupcake tins. Combine the cake mix, sour cream, oil, milk and eggs in a large bowl and blend 2 minutes. Divide the batter equally into 2 bowls. Tint the batter in 1 bowl with a few drops of the orange food coloring. Tint the other bowl with the yellow food coloring. Fill each cupcake liner 1/4 full with the yellow batter. Spoon the orange batter on top of the yellow to fill the cupcake liner 1/2 full. Bake the cupcakes about 20 to 25 minutes until a toothpick comes out clean. Cool the cupcakes completely. Remove the cupcakes from the tins and store in an airtight container. Just before serving top each cupcake with a dollop of whipped topping and sprinkle with some candy corn. Serve the cupcakes immediately.