Autumn leaf cupcakes

Ingredients:

• 1 box Cake Mix
• Water, vegetable oil and eggs called for on cake mix box
• 1/2 cup (125 mL) semisweet chocolate chips, melted
• 1/2 cup (125 mL) butterscotch chips, melted
• 1 tub Chocolate Frosting

Preparation:

               Heat oven to 350ºF (325ºF for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
              Meanwhile, place 12-inch sheet of waxed paper on baking 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.
             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 baking sheet. Refrigerate until firm, about 5 minutes.
            Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.