Autumn Leaf Cupcakes

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

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

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

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.