Directions

Line convential size cupcake pans with pan liners.  Prepare dark devil's food cake mix according to manufacturer’s instructions.  Use a #16 blue scoop to deposit 1.5 oz. cupcake batter into each cavity.  Bake until cake springs back lightly when touched.  Place chocolate buttercreme into a piping bag fitted with a large straight tip, pipe a chocolate layer on each cupcake.  Place green buttercreme into a piping bag fitted with a coupler.  Using a very small straight tip, pipe a few vines, using a small leaf tip, pipe a few leaves connected to the vines, and more at the base of the vines.  Nestle 1 or 2 pumpkin candies in the base of the vines.

Directions

Line convential size cupcake pans with pan liners.  Prepare dark devil's food cake mix according to manufacturer’s instructions.  Use a #16 blue scoop to deposit 1.5 oz. cupcake batter into each cavity.  Bake until cake springs back lightly when touched.  Place red buttercreme into a piping bag fitted with a large open French tip, pipe a swirl of red icing on each cupcake.  Break pretzel sticks in half and stick in the center to represent the stem.  Place light green buttercreme in a piping bag fitted with a small leaft tip, pipe small leaves next to the pretzels.

Directions

Line convential size cupcake pans with pan liners.  Prepare dark devil's food cake mix according to manufacturer’s instructions.  Use a #16 blue scoop to deposit 1.5 oz. cupcake batter into each cavity.  Bake until cake springs back lightly when touched. Place chocolate buttercreme into a piping bag fitted with a large open star tip.  Pipe a large rosette on each cupcake and immediately decorate with autumn leaf sprinkles. 

Dark Devil's Food Cake, Chocolate, Buttercreme, Buttercream, Green, Red, Cany, Pumpkin, Pretzel, Leaves, Sprinkles, Cupcake