Summer Squash Cupcakes Recipe

Ingredients

1

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

1

                        box Betty Crocker™ Super Moist™ 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

Preparation

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

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.

Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.

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.

Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.

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