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.