Sunday, 28 September 2014

Chocolate Pecan Squash Cupcakes

Awhile back I came across a great deal on boxed cake mix.  My kids love cake, a mix is easy, and you can add stuff to it to make it taste a bit better.

This time, I used a mix to make naked cupcakes.  I don't really like to use icing too much.  The kids and Joel will put peanut butter, almond butter, chocolate cream cheese, etc. on the cupcakes, each to their individual taste (or nothing at all, too).

With the addition of shredded squash, the cupcakes come out very light and moist.

Chocolate Pecan Squash Cupcakes

Makes 24 cupcakes

1 box chocolate cake mix
3 eggs
1/2 cup oil
1 1/4 cups milk
1 cup chopped pecans
2 cups shredded summer squash (I used frozen shredded pattypan), squeezed to remove excess liquid

Preheat oven to 350ºF.

Line 24 muffin tins with paper liners.  Spray liners with Pam (or equivalent).

Mix the first 4 ingredients in a bowl with a hand mixer for a couple of minutes.  Add nuts and squash.  Mix until blended. Spoon into lined muffin tins.  Bake for approximately 20 minutes, or until toothpick inserted in centre comes out clean.  Remove from tins and let cool on rack.