Chocolate Almond Summer Squash Cupcakes

Steps

• 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.