Summer Squash Cupcakes

 

1

small (7 to 8 inch) yellow summer squash, finely grated

1

box Betty Crocker® SuperMoist® yellow cake mix

1 1/4

cups water

1/3

cup vegetable oil

1

cup semisweet chocolate chips (6 oz)

1

container Betty Crocker® Rich & Creamy vanilla frosting

1

cup salted dry-roasted almonds, crushed

• 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2 In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
• 3 Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
• 4 Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
• 5 Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.