Place white cupcake liners in your cupcake pans. Since this recipe uses two box mixes, it works best if you have at least two cupcake pans.
Starting with the first pan of cupcake liners, fill the bottoms with a small layer of yellow batter to fully coat the bottom of the cupcake wrapper about 1/4 inch thick.
Next, fill a slightly thicker section with the orange cupcake batter. Fill this layer of candy corn cupcakes about 1/3 to 1/2 inch thick
Add your final layer to each cupcake, filling it about 1/4 inch with white cake batter. You may need to adjust as you go. You might even run out of certain colors of batter. Just wing it at that point. The cupcake liners should be filled 2/3 of the way.
Set this pan aside.
For the chocolate variety of harvest candy corn cupcakes, first pour in the chocolate batter. You can be more generous with this pour since you have an entire batch of Devil's food cake. (You can also save the chocolate layer for the top if you wish.)
Next, pour a layer of orange cupcake batter on top of the chocolate. It can be the same thickness as the chocolate or slightly more - just plan accordingly so you don't exceed the 2/3 rule.
Finally, add a small layer of white cake mix on top. TIP - you can actually do half of your cupcakes reversed so your frosting will match the cake color if you wish.
Bake both pans according to your box mix instructions. (I cook mine on the top shelf of my oven since they burn on the lower shelves.)
Allow to cool sufficiently.