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 not only capture the essence of the season but also bring a touch of whimsy to any gathering. With their rich chocolate flavor and stunning leaf-shaped decorations, they are sure to impress both family and friends.

Imagine biting into a moist, chocolatey cupcake, perfectly complemented by a luscious layer of creamy frosting. The surprise element comes from the beautifully marbled butterscotch and chocolate leaf cutouts that adorn each cupcake, adding a festive flair that echoes the vibrant colors of fall foliage. Not only are these cupcakes a feast for the taste buds, but they also serve as a visual delight, making them the perfect centerpiece for your dessert table.

Whether you're hosting a cozy gathering, a Halloween party, or simply want to indulge in a seasonal treat, these Autumn Leaf Cupcakes are a must-try. They are easy to make and can be prepared in just 90 minutes, allowing you to spend more time enjoying the company of loved ones. So, roll up your sleeves and get ready to create a batch of these scrumptious cupcakes that will surely become a cherished autumn tradition!

Ingredients

  • box duncan hines devil's food cake betty crocker® supermoist®
  • 0.5 cup butterscotch chips melted
  • container chocolate frosting betty crocker®
  • 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 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

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%