Best Spaghetti Meatball Cupcakes Recipes

Spaghetti and Meatball Cupcakes image

Provided by Cooking Mamas

Categories Dessert

Number Of Ingredients 7

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

Steps:

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, about 15 to 20 minutes. Transfer the cupcakes to a wire rack and cool completely.
Scoop the vanilla frosting into a medium bowl; tint the frosting with the cocoa powder and yellow food coloring; using an electric mixer, beat to combine. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter.
Spoon the remaining tinted frosting into a piping bag fitted with a small round tip. Pipe (Noodles) frosting all over the cupcakes, piling it high and having some of the (Noodles) frosting hang over the edges of the cupcakes
Unwrap the hazelnut chocolates. Pour strawberry preserves into a medium bowl; toss the chocolates with preserves to coat. Place a (Meatball) coated chocolate on top of each cupcake; spoon cupcakes with the remaining (Spaghetti Sauce) strawberry preserves.
Sprinkle the cupcakes with (Parmesan Cheese) grated white chocolate and serve.

Spaghetti and Meatballs (Cupcakes) image

Provided by Julie Bs Hive

Categories Dessert

Time 20m

Yield 1 platter, 10 serving(s)

Number Of Ingredients 6

10 vanilla cupcakes, baked in white paper liners
1 (16 ounce) can vanilla frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
3/4 cup low-sugar strawberry preserves (best for color)
2 tablespoons grated white chocolate, plus an additional chunk (to garnish)

Steps:

Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
Enjoy your spaghetti & meatballs!

Nutrition Facts : Calories 201.3, Fat 8.1, SaturatedFat 1.8, Cholesterol 0.3, Sodium 85.4, Carbohydrate 32.1, Sugar 29.9, Protein 0.1

Spaghetti & Meatball Cupcakes image

Provided by Myra Wynne

Categories Cakes

Time 55m

Number Of Ingredients 4

1 box cake mix, any flavor
2 can(s) ready-made vanilla icing
1 box ferrero rocher chocolates, unwrapped
1/2 c strawberry preserves

Steps:

1. Prepare cake mix as for cupcakes, following box directions. Let cool.
2. Ice individual cupcakes, then place cupcakes together, sides touching. Dab bits of icing between cupcake tops to make them appear as one "lumpy" cake.
3. Using icing bag with piping attachment, make long "spaghetti strands" of icing covering the entire "cake".
4. Place chocolates randomly over the cupcakes as the "meatballs".
5. Stir the strawberry preserves well, then drizzle over the top as the "sauce".