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Betty Crocker
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Autumn Leaf Cupcakes

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 Ratings)

13 Ratings

5 spoons 92%

4 spoons 8%

3 spoons 0%

2 spoons 0%

1 spoons 0%

Member Reviews (7)
8667b620-6121-422a-839b-fbd260a0093e
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  • PREP TIME

    45 Min

  • TOTAL TIME

    1 Hr 30 Min

  • SERVINGS

    24

 

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
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup 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.
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Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 210mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 0g,
    • Sugars 21g),
  • Protein 2g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 0.00%;
  • Calcium 4.00%;
  • Iron 6.00%;
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.

Review & Comments

 Write a Review
1 - 3 of 7 Reviews View All
Posted 11/12/2011 9:40:51 AM REPORT ABUSE bakinglover101 said:
Rating:
gonna try them today ............. praying they are gonna be good
This reply was: Helpful  Inspiring
Posted 10/11/2011 6:29:33 PM REPORT ABUSE Beej said:
Rating:
I forgot to say in my original post that I used peanut butter chips instead of the butterscotch,which is why they tated like a peanut butter cup.
This reply was: Helpful  Inspiring
Posted 10/11/2011 6:26:05 PM REPORT ABUSE Beej said:
Rating:
Very yummy cupcakes,the candies for the top were a tad difficult to get out of the cutter without them breaking,but were easy to piece together and then let re-set in the fridge. They tasted like a peanut butter cup! I also made my own chocolate buttercream frosting....They were so delicious that everyone devoured them within minutes!
This reply was: Helpful  Inspiring
1 - 3 of 7 Reviews View All
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