Nonstick cooking spray
1 package (18.25 ounces) yellow cake mix, Betty Crocker®
1 cup all-purpose flour
1 cup milk
1 cup sour cream
1⁄3 cup plus 1⁄2 cup vegetable oil
1 teaspoon vanilla extract, McCormick®
1 package (18.25 ounces) chocolate cake mix, Betty Crocker®
1⁄4 cup unsweetened cocoa powder, Hershey’s®
11⁄3 cup chocolate milk, Nesquik®
2 containers (12 ounces each) whipped chocolate frosting, Betty Crocker®
1 container (12 ounces) whipped buttercream frosting, Betty Crocker®
Assorted jelly beans, Jelly Belly®
Pastel confetti sprinkles
Preheat oven to 350°F. Generously spray two 8-inch round cake pans and one 8-inch diameter ovenproof bowl with cooking spray; set aside. Line six 2 1⁄2-inch muffin cups with paper baking cups; set aside.
In a large bowl, combine yellow cake mix and 1⁄2 cup of the flour. Add milk, 4 of the eggs, 1⁄2 cup of the sour cream, the 1⁄3 cup oil, and the vanilla extract. Beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl; beat on medium for 2 minutes more. Pour batter into prepared cake pans.
Bake for 25 to 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
In another large bowl, combine chocolate cake mix, the remaining 1⁄2 cup flour, and the cocoa powder. Add chocolate milk, the remaining 4 eggs, and the remaining 1⁄2 cup sour cream; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl; beat on medium for 2 minutes more. Pour enough of the batter into prepared bowl to fill half full. Pour the remaining batter into prepared muffin cups, filling each two-thirds full.
Bake cupcakes for 14 to 18 minutes or until a toothpick inserted in centers comes out clean. Bake batter in bowl for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely on a wire rack. Cool cake in bowl on a wire rack for 15 minutes; carefully remove from bowl. Cool completely on wire rack.
To assemble, place one yellow cake layer on serving plate. Spread with 1⁄2 cup of the chocolate frosting; top with the other yellow cake layer. Spread with 1⁄4 cup of the chocolate frosting. Place chocolate bowl cake on top of the cake layers. Frost side of the yellow cake layers with buttercream frosting using upward strokes to resemble a “cupcake wrapper.” Frost chocolate cake top and cupcakes with the remaining chocolate frosting. Decorate cupcake cake with jelly beans and sprinkle cupcakes with confetti sprinkles.