Smoky Bourbon BBQ Meatloaf Cupcakes with Mashed Potato Frosting

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🧁 Smoky Bourbon BBQ Meatloaf Cupcakes with Mashed Potato Frosting 🥔

Mini Meatloaf Cupcakes Packed with Flavor and Topped with Buttery Mashed Potato Swirls – A Savory Twist on Classic Comfort Food!

Servings: 12 mini cupcakes

Ingredients

For the Meatloaf Cupcakes:

  • 1½ lbs **ground beef** (85/15 lean-to-fat ratio)
  • 1 small **onion**, finely chopped
  • 2 **garlic cloves**, minced
  • 1 cup **breadcrumbs**
  • ½ cup **whole milk**
  • 1 large **egg**
  • ¼ cup **bourbon BBQ sauce** (store-bought or homemade)
  • 1 tbsp **Worcestershire sauce**
  • 1 tsp **salt**
  • ½ tsp **black pepper**
  • ½ tsp **smoked paprika**
  • ½ tsp **onion powder**
  • Pinch of **ground cumin** (optional)
  • **Cooking spray** or oil for greasing the muffin pan

For the Mashed Potato Frosting:

  • 4 medium **potatoes**, peeled and cubed
  • 4 tbsp **unsalted butter**
  • ½ cup **heavy cream or whole milk**
  • **Salt** to taste
  • **White or black pepper** to taste
  • ½ tsp **garlic powder** (optional)
  • 2 tbsp grated **Parmesan** (optional, for flavor)

Optional Homemade Bourbon BBQ Sauce:

  • 1 cup **ketchup**
  • ¼ cup **bourbon**
  • 2 tbsp **apple cider vinegar**
  • 2 tbsp **honey or molasses**
  • 1 tsp **Dijon mustard**
  • 1 tsp **garlic powder**
  • ½ tsp **smoked paprika**
  • ½ tsp **black pepper**
  • Pinch of **salt**

Instructions

  1. **Make the Mashed Potato Frosting:**
    Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with **butter** and **cream** until smooth and fluffy. Season with salt, pepper, and garlic powder. Mix in Parmesan if using. Transfer to a **piping bag** fitted with a large star tip. Set aside.
  2. **Make the Bourbon BBQ Sauce (if homemade):**
    In a saucepan over medium heat, combine all sauce ingredients. Simmer for **10 minutes** until slightly thickened. Stir occasionally and remove from heat.
  3. **Prepare the Meatloaf Cupcakes:**
    Preheat oven to **375°F (190°C)**. In a large bowl, combine **all meatloaf ingredients**. Mix **just until combined**—don’t overmix. Grease a 12-cup muffin tin and divide the mixture evenly among the cups, pressing gently.
  4. **Bake and Glaze:**
    Bake for **20 minutes**. Remove from oven and brush tops with **extra BBQ sauce**. Return to oven and bake for another **5–7 minutes** until glazed and cooked through.
  5. **Assemble the Cupcakes:**
    Let the meatloaf cupcakes **cool slightly**, then remove from pan. Pipe mashed potatoes onto each like frosting on a cupcake. Optional: sprinkle with paprika, parsley, or crispy fried onions for garnish. **Serve warm** and enjoy the wow factor!

Serving & Pro Tips

  • **Great for dinner parties**, potlucks, or fun weeknight meals.
  • Serve with green beans, coleslaw, or roasted veggies.
  • **Storage:** Store leftovers in the fridge for up to **3 days** or freeze **without the mashed potato topping** for up to 2 months.
  • **Pro Tip (Potatoes):** Use **Yukon Gold potatoes** for the creamiest texture.
  • **Pro Tip (Flavor):** Mix some **shredded cheddar** into the mashed potatoes for more flavor.
  • **Pro Tip (Presentation):** A piping bag makes them look like real cupcakes—but a spoon works too!

Would you like to find a recipe for a side dish, like **roasted green beans**, to complete this meal?

 

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