Chocolate Almond Summer Squash Cupcakes

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

By Scaron

August 4, 2016

small (7-8 inches long) summer squash, finely grated

box yellow cake mix

1 1/4

cup water

1/3

cup vegetable oil

cup semisweet chocolate chips

tub or Frosting recipe

cup dry-roasted almonds (salted), crushed

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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.