Prepare cake batter and bake as directed on package for 24 cupcakes.
Immediately remove cupcakes from pans to wire rack. Cut each cupcake horizontally in half. Top bottom half of cupcake with 5 marshmallows; cover with top of cupcake. Cool completely.
Meanwhile, microwave 1 cup marshmallows and milk in large microwaveable bowl 2 min. or until marshmallows are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly. Stir in COOL WHIP and food coloring until blended.
Spread cupcakes with COOL WHIP mixture. Top each cupcake with 3 candy corn.
Store cupcakes in tightly covered container in refrigerator for up to 3 days.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cupcake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.