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Finishing off National Spaghetti Day with a cupcake! Here we have a twist on spaghetti and meatballs with a Spaghetti and Meatball Cupcake recipe. WHAT? Yeah, that's different alright!

Spaghetti and Meatball Cupcake Recipe

Ingredients

  • 1 box of french vanilla cake mix
  • 3 eggs
  • 1/2 C 1 stick of softened unsalted sweet cream butter
  • 1 C whole milk
  • 1 TBSP pure vanilla bean paste
  • Cupcake liners
  • Cupcake pan

FROSTING INGREDIENTS:

  • 1 C unsalted
  • 3 C powder sugar
  • 3 - 5 TBSP heavy whipping cream
  • 1 tsp Vanilla bean paste
  • 1 disposable piping bag
  • 1 number 3 piping tip
  • 1 squeeze bottle
  • 1 package of Ferrero Rocher Chocolates
  • 1/2 C seedless strawberry jam

Instructions

  1. Preheat oven to 350 and line cupcake pan with the liners
  2. In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
  3. Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
  4. Bake in the oven for about 21 minutes
  5. Pull out and place on the side to cool

FROSTING DIRECTIONS:

  1. In a standing mixer, combine the butter, powder sugar, vanilla, and the heavy whipping cream.
  2. Mix on medium speed until stiff and creamy.
  3. If you still see powdery pebbles, add in 2 more tbsp heavy whipping cream.
  4. Continue to mix until stiff and creamy
  5. Scoop frosting into the piping bag fitting with the number 3 tip
  6. Using your tip with the frosting, pipe squiggles all over the top of the cupcake
  7. Scoop the strawberry jam into the squeeze bottle and pour some over the top of the "Spaghetti"
  8. Unwrap the rocher out of the gold foil and place on top of the jam.
  9. Enjoy!