AUTUMN LEAF CUPCAKES

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Autumn Leaf Cupcakes image

Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 6

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup semisweet chocolate chips, melted
1/2 cup butterscotch chips, melted
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
  • Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
  • Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 21 g, TransFat 1 g

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