Chocolate Almond Summer Squash Cupcakes

Have extra summer squash? These cupcakes are a great way to use it up.2

Chocolate Almond Summer Squash Cupcakes

scaronRecipe by scaron

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24 cupcakes

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    Ingredients

    • 1 small (7-8 inches long) summer squash, finely grated
    • 1 box yellow cake mix
    • 1 1/4 cup water
    • 1/3 cup vegetable oil
    • 1 cup semisweet chocolate chips
    • 1 tub or recipe Frosting
    • 1 cup dry-roasted almonds (salted), crushed

    Directions

    1. 1Preheat oven to 350 degrees F.
    2. 2In a large mixing bowl, whisk together the summer squash, cake mix, water and oil, until relatively smooth (about 2-3 minutes). Stir in chocolate chips.
    3. 3Line 24 muffin cups with cupcake liners.
    4. 4Divide the batter evenly among the cupcake liners, making sure to include chocolate in each one.
    5. 5Cook the cupcakes in the preheated oven for 20-24 minutes, until a cake tester inserted in the middle comes out clean.
    6. 6Allow the cupcakes to cool completely, then frost generously with your favorite frosting (shown: buttercream with crushed almonds).

    Categories: Desserts, Cakes, American

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