Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, eggs, water or milk, and vegetable oil according to the package directions. Mix until smooth and well blended, about 2-3 minutes.

Pour the batter evenly into cupcake liners placed in a muffin tin, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Once baked, remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes. Carefully transfer the cupcakes from the tin to the rack to cool completely.

While the cupcakes are cooling, whip up your Buttercream Frosting. In a large mixing bowl, beat softened butter until creamy, then gradually add in sifted powdered sugar and a splash of milk or cream. Continue mixing until you achieve a fluffy consistency, about 2-4 minutes.

Divide the Buttercream Frosting into four bowls. Using Wilton Color Right Food Coloring, tint each bowl in desired fall colors: combine red with 10 drops of Red and 4 drops of Crimson, orange with 6 drops of Orange and 2 drops of Red, and gold with 6 drops of Yellow and 1 drop of Orange; leave one bowl white.

Prepare your decorating setup by loading separate piping bags with the tinted frostings. Fit each bag with a Wilton 1M Frosting Tip and twist to secure the frosting inside.

Frost the cooled cupcakes by piping a swirl of red frosting in the center. Add a swirl of orange around the red, followed by gold, and finish with a swirl of white.

Let the frosted cupcakes sit at room temperature for about 2 hours before serving.