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Chocolate Almond Summer Squash Cupcakes

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Chocolate Almond Summer Squash Cupcakes
  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 24
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Have extra summer squash? These cupcakes are a great way to use it up.

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 Frosting recipe
1
cup dry-roasted almonds (salted), crushed

Directions

  • 1 Preheat oven to 350°F.
  • 2 In 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 Line 24 muffin cups with cupcake liners.
  • 4 Divide the batter evenly among the cupcake liners, making sure to include chocolate in each one.
  • 5 Cook the cupcakes in the preheated oven for 20-24 minutes, until a cake tester inserted in the middle comes out clean.
  • 6 Allow the cupcakes to cool completely, then frost generously with your favorite frosting. Top with crushed almonds.
Nutrition Information 
No nutrition information available for this recipe
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