Autumn Leaf Cupcakes

  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 24

Ingredients

Steps

  • 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.

  • Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
  • Use your favorite flavor Betty Crocker™ Super Moist™ cake mix for the cupcakes.

Nutrition Facts are not available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
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