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Yellow Squash Cupcakes with Chocolate Frosting

[Photograph: Maria Del Mar Sacasa]

An extra moist yellow cupcake made with summer squash and frosted with a chocolate cream cheese frosting.

Note: Use the large holes of the box grater to grate the squash. To melt chocolate, place in medium bowl and microwave until smooth and glossy, 1 to 2 minutes, stopping to stir chocolate every 20 seconds. Alternatively, set about 2 inches of water to boil in small saucepan; reduce to simmer. Place chocolate in bowl and set over simmering water, being careful to not make contact between water and bottom of bowl, and stir until chocolate is smooth and glossy, about 2 minutes.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

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