Autumn Leaf Cupcakes

Health score
1%
Autumn Leaf Cupcakes
90 min.
24
215kcal

Suggestions


As the leaves begin to change and the air turns crisp, there's no better way to celebrate the beauty of autumn than with a batch of delightful Autumn Leaf Cupcakes. These charming treats are not only visually stunning but also packed with rich flavors that capture the essence of the season. Imagine biting into a moist chocolate cupcake, perfectly complemented by the creamy, decadent frosting that brings a touch of indulgence to every bite.

What makes these cupcakes truly special is the whimsical leaf cutouts made from a luscious blend of melted chocolate and butterscotch. The marbled effect adds a playful twist, making them a perfect centerpiece for any fall gathering or festive occasion. Whether you're hosting a cozy get-together with friends or simply treating yourself to a sweet escape, these cupcakes are sure to impress.

With a preparation time of just 90 minutes, you can easily whip up a batch of 24 cupcakes that will delight both young and old alike. The combination of flavors and textures will have everyone coming back for seconds, and the vibrant leaf decorations will spark joy and nostalgia for the beautiful autumn days ahead. So, roll up your sleeves and get ready to create a dessert that not only tastes amazing but also captures the spirit of fall!

Ingredients

  • Cups baker's chocolate 
  • box duncan hines devil's food cake 
  • 0.5 cup semi chocolate chips melted
  • 0.5 cup butterscotch chips melted
  • 16 oz chocolate frosting 

Equipment

  • frying pan
  • baking sheet
  • oven
  • wire rack
  • cookie cutter
  • spatula
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. 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.
  3. 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.
  4. 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.
  5. Frost cupcakes.
  6. Garnish with leaf cutouts. Store loosely covered in refrigerator.

Nutrition Facts

Calories215kcal
Protein3.82%
Fat41.07%
Carbs55.11%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
4.730434714776%

Flavonoids

Catechin
3.54mg
Epicatechin
7.8mg

Nutrients percent of daily need

Calories:215.19kcal
10.76%
Fat:10.56g
16.25%
Saturated Fat:4.31g
26.94%
Carbohydrates:31.89g
10.63%
Net Carbohydrates:30.08g
10.94%
Sugar:22.08g
24.53%
Cholesterol:0.54mg
0.18%
Sodium:198.63mg
8.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:9.98mg
3.33%
Protein:2.21g
4.42%
Manganese:0.36mg
18.22%
Copper:0.33mg
16.72%
Iron:2.27mg
12.63%
Phosphorus:95.32mg
9.53%
Magnesium:37.01mg
9.25%
Fiber:1.82g
7.26%
Zinc:0.83mg
5.54%
Potassium:163.46mg
4.67%
Selenium:3.16µg
4.52%
Calcium:36.53mg
3.65%
Vitamin E:0.54mg
3.61%
Folate:12.89µg
3.22%
Vitamin B1:0.04mg
2.85%
Vitamin B2:0.04mg
2.35%
Vitamin B3:0.42mg
2.08%
Vitamin K:1.5µg
1.43%