Black and White Swirl Cupcakes
PREHEAT oven to 350°F. PLACE Reynolds® StayBrite® Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups
BAKE following package directions (17 to 23 minutes). Cool.
PLACE the black sugar in a medium bowl.
SPREAD the top of each cupcake with the dark chocolate frosting.
LIGHTLY PRESS each frosted cupcake into the black sugar to coat.
SPOON the vanilla frosting into a zipper bag. Snip a very small corner, (1/16 inch) from the bag.
PIPE swirly designs on top of each cupcake, making sure to anchor the frosting in the sugar.