These Cupcakes are in season for fall and puts you in the "Autumn" Mood.    
Autum cupcakes


  • Reynolds Baking Cups                   
  • 1 Box of Betty Crocker Supermoist Food Mix
  • Water,Vegetable Oil,and Eggs on the Cake Box Mix
  • 1/2 Cup of Semi Sweet Chocolate Chips
  • 1/2 cup of butterscotch chips melted
  • 1 container of Betty Crocker Rich and Creamy chocolate Frosting


  1. Heat 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.
  2. 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.
  3. 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.
  4. Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

Source: Betty Crocker Recipes