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Chocolate Almond Summer Squash Cupcakes

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24

Have extra summer squash? These cupcakes are a great way to use it up. MORE + LESS -

Scaron
August 4, 2016

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

Steps

Hide Images
  • 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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