Autumn Leaf Cupcakes

Autumn Leaf Cupcakes
90 min.
24
209kcal

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 evoke the essence of the season. Imagine biting into a moist chocolate cupcake, perfectly complemented by the sweet, buttery notes of butterscotch and semisweet chocolate. Each cupcake is adorned with whimsical leaf cutouts, making them a festive addition to any fall gathering.

Whether you're hosting a cozy get-together or simply indulging in a sweet treat at home, these cupcakes are sure to impress. The process of creating the marbled chocolate and butterscotch leaves is not only fun but also allows you to unleash your creativity in the kitchen. Plus, with a total preparation time of just 90 minutes, you can whip up these delicious desserts without spending all day in the kitchen.

Perfect for sharing with friends and family, these Autumn Leaf Cupcakes are a delightful way to embrace the flavors of fall. So gather your ingredients, preheat your oven, and get ready to create a dessert that captures the spirit of the season. Your taste buds will thank you!

Ingredients

  • box duncan hines devil's food cake 
  • 0.5 cup butterscotch chips melted
  • container chocolate frosting 
  • Cups baking mix 
  • 0.5 cup semi chocolate chips melted

Equipment

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

Directions

  1. Heat oven to 350F (325F 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

Calories209kcal
Protein3.5%
Fat35.01%
Carbs61.49%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
3.4386956725755%

Nutrients percent of daily need

Calories:208.93kcal
10.45%
Fat:8.45g
13.01%
Saturated Fat:2.73g
17.05%
Carbohydrates:33.4g
11.13%
Net Carbohydrates:32.39g
11.78%
Sugar:22.59g
25.11%
Cholesterol:0.64mg
0.21%
Sodium:261.06mg
11.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:5.58mg
1.86%
Protein:1.9g
3.8%
Phosphorus:102.55mg
10.25%
Copper:0.16mg
8.21%
Iron:1.45mg
8.08%
Manganese:0.15mg
7.61%
Magnesium:20.27mg
5.07%
Selenium:3.09µg
4.42%
Folate:17.6µg
4.4%
Vitamin B1:0.06mg
4.23%
Fiber:1.01g
4.03%
Calcium:39.93mg
3.99%
Potassium:125.91mg
3.6%
Vitamin E:0.53mg
3.51%
Vitamin B2:0.06mg
3.31%
Vitamin B3:0.57mg
2.85%
Zinc:0.33mg
2.21%
Vitamin K:1.29µg
1.23%