• C7b2710ba7280faea01f10e4f659c6f2

Spaghetti And Meatballs Cupcakes

They might look like dinner, but these Italian-styled treats are all sweet and delicious. The noodles are made from piped frosting and the meatballs are hazelnut chocolate balls topped with strawberry

Serves 12people
box (9 ounces) Snack Size Classic Yellow Cupcake Mix
can (16 oz) Classic Creamy Vanilla Frosting
tsp unsweetened cocoa powder
drops yellow food coloring
cup low sugar strawberry preserves (low sugar has the best color)
hazelnut chocolates (ferrero rocher), unwrapped
tbsp grated white chocolate plus additional chunk for garnish
Preheat the oven to 350°F. Line 12 muffin cups with paper liners in each cup. 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, 21 to 23 minutes.
Transfer the cupcakes to a wire rack and cool completely.
Tint the vanilla frosting with the cocoa powder and yellow food coloring. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter, touching.
Spoon the remaining tinted frosting into a ziplock bag. Snip a small corner from the bag (1/8 inch). Now have fun piping the frosting all over the cupcakes to make the noodles. Make sure to pile it high and have some of the frosting hang over the edges of the cupcakes.
Toss the hazelnut chocolates with the strawberry preserves in a medium bowl to coat. Spoon some of the preserves on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, and one on the platter. Top cupcakes with the remaining strawberry preserves.
Sprinkle the grated white chocolate over the cupcakes.

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