| 1 | box Betty Crocker® SuperMoist® 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 | container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting |
| 1. | Heat oven to 350°F (325°F 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. |
| 2. | Meanwhile, 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. |
| 3. | 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 cookie sheet. Refrigerate until firm, about 5 minutes. |
| 4. | Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator. |
| Follow High Altitude directions on box for cupcakes. |
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| Use your favorite flavor Betty Crocker® SuperMoist® cake mix for the cupcakes. |
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| Make your own cupcakes! Get more easy food ideas, prep guide and planning tips for a Do It Yourself Fall Wedding Reception! |
Nutrition Information:
250 ( 120); 13g ( 4g, 1 1/2g); 25mg; 240mg; 32g ( 0g, 24g); 2g 0%; 0%; 2%; 8% 1/2 ; 1 1/2 ; 0 ; 2 1/2 2