Cooking with Kids: Chocolate Almond Summer Squash Cupcakes

| August 10, 2010 | 4 Comments

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When I was in New York this past weekend, I was surprised to see that even the famed Junior’s Bakery has gotten in on the cupcake act. But surprisingly, I didn’t eat any cupcakes while I was in the city. Not from Crumbs. Not from Magnolia. None. I just didn’t feel like it.

But when I arrived home to the smiling faces of my kids, I wanted to make some cupcakes with them. Specifically, this recipe that I’ve been working on. Awhile back, I had this idea to put some grated summer squash into cupcake batter as a way to use up extra squash. After all, we put zucchini in bread, right?

I bounced the idea off Will and Paige … they were all for it.

So, we set about to make these. I finely grated the squash using a box grater (a food processor would work too). Then Will and Paige, added, mixed and prepared the other ingredients. Finely, the batter was divided into cupcake liners and baked. Frost with your favorite frosting and voila … delish cupcakes.

The chocolate creates this amazing bottom layer. Then there is the soft cake, sweet frosting and sprinkling of salty, wonderful crushed almonds. It’s an amazing and fabulous contrast. As for the summer squash, it melts into the background.

You may be surprised to see that I use a boxed mix for these cupcakes. Honestly, when it comes to cake, I prefer to start with a box. Why? In my experience, cakes tend to be finicky … it doesn’t take much to have a perfect good cake turn into a scary dry mess. Boxed mixes practically guarantee batter success.

Chocolate Almond Summer Squash Cupcakes
yields 24 cupcakes
NOTE: Scroll down for the printable recipe

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 recipe Frosting
1 cup dry-roasted almonds (salted), crushed

Preheat oven to 350 degrees F.

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.

Line 24 muffin cups with cupcake liners.

Divide the batter evenly among the cupcake liners, making sure to include chocolate in each one.

Cook the cupcakes in the preheated oven for 20-24 minutes, until a cake tester inserted in the middle comes out clean.

Allow the cupcakes to cool completely, then frost generously with your favorite frosting (shown: buttercream with crushed almonds).

Save Print View Chocolate Almond Summer Squash Cupcakes

Category: Cooking with Kids, Dessert, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

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  1. Kayla says:

    I learn how to divide the batter evenly among the cupcake liners.

    • Sarah Caron says:

      Hi Kayla – the way I do it is to fill each of the liners with roughly the same amount using an ice cream scoop. Then, I repeat the process until all the batter is used.

  2. Le'Keitha C says:

    I learned that the cupcake batter must complete be divided evenly and let the cupcakes cool before you put fostiing on them and if you don’t wait they will mess up

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