Autumn Leaf Cupcakes
Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.
1 box Betty Crocker® SuperMoist® devil's food cake mix
water, vegetable oil and eggs called for on cake mix box
1/2 cup semi-sweet chocolate chips, melted
1/2 cup butterscotch chips, melted
1 container Betty Crocker® Rich & Creamy chocolate frosting
Preheat oven to 350°F (177°C). Prepare the muffin pans by placing 24 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to wire cooling rack. Cool completely, about 30 minutes.
Meanwhile, place 12-inch sheet of wax paper on baking sheet; mark an 8-inch square on wax paper. Alternately place spoonfuls of melted chocolate and butterscotch on wax 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 wax paper-lined baking sheet. Refrigerate until firm, about 5 minutes.
Frost cupcakes. Garnish with leaf cutouts.
Preparation Time: 45 minutes
Total Time: 1 hour 30 minutes
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Store loosely covered in refrigerator.
1 Serving (1 Cupcake): Calories 230 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 3 1/2 g, Trans Fat 1 g), Cholesterol 25 mg; Sodium 210 mg; Total Carbohydrate 31 g (Dietary Fiber 0 g, Sugars 21 g), Protein 2 g; Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2