Print Recipe
Spaghetti and Meatball Cupcakes
A playful dessert that looks like a classic pasta dinner. Vanilla cupcakes are topped with piped “noodle” frosting, chocolate-hazelnut “meatballs,” and grated white chocolate that resembles Parmesan. Perfect for parties, family dinners, or any time you want to surprise guests with a fun twist.
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Ingredients
- 1 (16.25 oz.) box white cake mix
- 2 (16 oz.) tubs vanilla frosting (not whipped)
- 2 tsp. unsweetened cocoa powder
- 6 drops yellow food coloring
- 1 1/2 c. strawberry or raspberry preserves
- 24 Ferrero Rocher hazelnut chocolates
- 4 T. grated white chocolate
Instructions
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Preheat the oven to 350°F (175°C). Line a 24-cup muffin pan with paper liners.
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Prepare the cake mix according to the package instructions. Divide the batter evenly among the prepared cups and bake until lightly golden and a toothpick inserted in the center comes out clean, about 15–20 minutes. Transfer the cupcakes to a wire rack and allow them to cool completely.
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Place the vanilla frosting in a medium bowl. Add the cocoa powder and yellow food coloring, then beat with an electric mixer until the color and flavor are evenly combined. Spread a thin layer of the tinted frosting over each cooled cupcake to help the piped “noodles” adhere. Arrange the cupcakes on a serving platter.
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Spoon the remaining tinted frosting into a piping bag fitted with a small round tip. Pipe long, continuous loops over each cupcake to create the look of spaghetti noodles. Pile the frosting higher toward the center and allow some strands to hang slightly over the edges for a realistic effect.
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Unwrap the hazelnut chocolates. Pour the preserves into a medium bowl and gently toss the chocolates to coat them—these become your “meatballs.” Place one coated chocolate on top of each cupcake. Spoon a little extra preserves over the frosting to resemble spaghetti sauce.
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Finish by sprinkling grated white chocolate over the cupcakes to mimic grated Parmesan. Serve immediately or store loosely covered at room temperature for short periods; refrigerate if storing longer to preserve the chocolate and preserves.
