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Autumn Leaf Cupcakes

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

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 (13) 6 Reviews
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  • Prep Time 45 min
  • Total Time 1 hr 30 min
  • Servings 24

Ingredients

Reynolds™ Baking Cups
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 Betty Crocker® Rich & Creamy chocolate frosting

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat 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.
  • 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.

EXPERT TIPS

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

Use your favorite flavor Betty Crocker® SuperMoist® cake mix for the cupcakes.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
230
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1g
1%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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