Summer Squash Cupcakes

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. Have a bumper crop of summer squash? Grate it up and add it to cupcakes for a delicious, moist treat!

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

Ingredients

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

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Directions

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.