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.