Autumn Leaf Cupcakes

Name: Autumn Leaf Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 118 milliliters butterscotch chips, melted; 1 container Betty Crocker® Rich & Creamy chocolate frosting; 1 cup Baking; 118 milliliters semisweet chocolate chips, melted

The recipe Autumn Leaf Cupcakes is ready in about 1 hour and 30 minutes and is definitely an excellent gluten free and fodmap friendly option for lovers of American food. This recipe serves 24. One serving contains 189 calories, 2g of protein, and 5g of fat. It works well as a dessert. If you have baking cups, rich & creamy chocolate frosting, devil's food cake mix, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan).

Equipment you will use

Oven

Frying 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.

Ingredients you will need

Cake Mix

Cupcakes

Equipment you will use

Wire Rack

Muffin Liners

Oven

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.

Ingredients you will need

Butterscotch

Chocolate

Equipment you will use

Baking Sheet

Spatula

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.

Ingredients you will need

Cut Out Cookies

Equipment you will use

Cookie Cutter