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Autumn Leaf Cupcakes Recipe

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

Prep Time: 45 Mins | Total Time: 1 Hr 30 Mins | Makes: 24 cupcakes

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Ingredients:

1 box Betty Crocker* SuperMoist* Devils Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup (125 mL) semisweet chocolate chips, melted
1/2 cup (125 mL) butterscotch chips, melted
1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting

Method:

Heat oven to 350ºF (325ºF for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
Meanwhile, place 12-inch sheet of waxed paper on baking 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 baking sheet. Refrigerate until firm, about 5 minutes.
Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

Variation : Use your favorite flavor Betty Crocker* SuperMoist* cake mix for the cupcakes.

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