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Autumn Leaf Cupcakes

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Updated Oct 29, 2012
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Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.

Autumn Leaf Cupcakes

  • Prep Time 45 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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