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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 Ratings)

13 Ratings

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Member Reviews ( 7 )

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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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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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