adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Autumn Leaf Cupcakes
0 Likes
Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Transform basic cupcakes with a quick and easy melted chocolate drizzle using a cookie cutter for a WOW factor!
Ingredients:
  • 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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and line 24 regular-size muffin cups with Reynolds Baking Cups. Prepare cake mix as instructed on the box to make 24 cupcakes. Allow cupcakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely for about 30 minutes.
  • On a cookie sheet, lay down a 12-inch sheet of waxed paper and draw an 8-inch square on it. Spoon dollops of melted chocolate and butterscotch onto the waxed paper. Use a small spatula to swirl them together, creating a marbled effect and spreading it out to an 8-inch square. Chill in the refrigerator until firm, approximately 30 minutes.
  • Take out of the refrigerator and allow to sit for around 10 minutes until slightly softened. Use a 1 1/2-inch leaf cookie cutter to create 24 leaf-shaped cutouts. Gently lift cutouts from the paper using a spatula and transfer them to a new waxed paper-lined cookie sheet. Chill until firm, approximately 5 minutes.
  • Top the cupcakes with a swirl of frosting and decorate with leaf-shaped cutouts. Keep the cupcakes fresh by storing them in the refrigerator with a loose cover.

Similar Recipes