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Chocolate Almond Summer Squash Cupcakes

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
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Have extra summer squash? These cupcakes are a great way to use it up.
by: Sarah Walker Caron
Updated Aug 4, 2016
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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 Frosting recipe
  • 1 cup dry-roasted almonds (salted), crushed

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.

Nutrition Information

No nutrition information available for this recipe
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