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Autumn Leaf Cupcakes

Makes 24 cupcakesCake Recipes from AlansKitchen.com

Prep Time: 45 min.

Ingredients:

  •    1 box devil's food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2 cup semisweet chocolate chips, melted
  • 1/2 cup butterscotch chips, melted
  •    1 container (1 pound) Rich & Creamy chocolate frosting

Cupcake Baking Directions:

Preheat oven to 350-degrees F (325-degees F. for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs.

1) Cool 10 minutes and remove from pan to cooling racks.

2) Cool completely, about 30 minutes.  Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper.

3) Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper.

4) With small spatula, swirl together for marbled effect, spreading to an 8-inch square.

5) Refrigerate until firm, about 30 minutes.  Remove from refrigerator; let stand about 10 minutes or until slightly softened.

6) Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts.

7) Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet.

8) Refrigerate until firm, about 5 minutes.

9) Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

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