Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.
Autumn Leaf Cupcakes
- Prep Time 45 min
- Total 1 hr 30 min
- Servings 24
- Ingredients 6
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
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Remove 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.
-
Step4Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
- Reynolds® is a trademark of Reynolds Consumer Products Inc.
© 2025 ®/TM General Mills All Rights Reserved