Autumn Leaf Cupcakes
Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.
1box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1container Betty Crocker® Rich & Creamy chocolate frosting
1/2cup semisweet chocolate chips,
1/2cup butterscotch chips, melted
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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.
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 wax paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
Frost cupcakes; garnish with leaf cutouts.