Preheat oven to 350 degrees.  Line two muffin tins with cupcake liners.

In a large mixing bowl, mix cake mix, eggs, one cup water, brown sugar, and mayonnaise or yogurt at low speed until combined.  Continue mixing at high speed for two minutes.

Put 1 cup of batter into a small bowl.  Add yellow food coloring to the remaining batter and mix well.  Take half of the yellow batter and put into a small bowl.  Add a few drops of red food coloring and mix well to make orange.

Add a small amount of white batter to each cupcake liner (just enough to cover the bottom.

Carefully add about a half inch of orange batter to each liner (use all of the orange batter).  Add gently so it stays on top of white batter.

Repeat this step with yellow batter.

Bake cupcakes according to directions on the cake mix box (about 14-16 minutes) or until the cupcakes spring back when the top is touched.

Cool on a baking rack.

While cupcakes are cooling, add candy corn and 1/4 cup water to a small saucepan.  Cook on medium, stirring frequently, until corn is melted.  Remove from heat and allow to cool to a room temperature but still liquid.

Top cupcakes with your favorite buttercream frosting, then drizzle the melted candy corn over the tops.  Allow to set.