Tuesday, 3 June 2014

Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.

  • Prep Time
     45 min
  • Total Time 1 hr 30 min
  • Servings 24


Reynolds™ Baking Cups
box Betty Crocker™ SuperMoist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
cup semisweet chocolate chips, melted
cup butterscotch chips, melted
container Betty Crocker™ Rich & Creamy chocolate frosting


  • 1Heat oven to 350°F (325°F for dark or nonstick 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.
  • 2Meanwhile, 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.
  • 3Remove 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.
  • 4Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
  • Saurce: bettycrocker


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