Buffalo Chicken Meatloaf Cupcakes with Mashed Potato Frosting
Spicy buffalo chicken meatloaf cupcakes, topped off with smooth mashed potato frosting and pea sprinkles. A perfect meal for April Fools' Day.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 1/2 C yellow onion chopped
- 1/2 C celery chopped
- 1/4 C green bell pepper chopped
- 2 cloves garlic minced
- 1 Tbsp unsalted butter
- 1 lb ground chicken
- 1/2 lb Italian sausage casings removed
- 1 C seasoned breadcrumbs
- 3/4 C milk
- 2 large eggs
- 1/4 C blue cheese crumbles
- 1/4 C Parmesan cheese
- 1/4 tsp red pepper flakes optional
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp buffalo sauce
- 2 lb potatoes peeled and cubed
- 1 1/2 tsp salt
- 1/2-3/4 C milk
- 5 Tbsp unsalted butter
- Mini peas for 'sprinkles' if desired
For the meatloaf cupcakes:
Preheat oven to 375°F. Grease a 12-cup muffin pan with olive oil.
In a medium skillet over medium heat, saute vegetables until tender. Transfer to a large bowl with remaining meatloaf ingredients. Combine with your hands. Divide among greased muffin cavities using a large cookie scoop. Press down on meatloaf mixture to flatten down.
Bake for 35-40 minutes or until the internal temperature reaches at least 160°F.
For the mashed potato frosting: Peel and cube 2lb potatoes. Cook in a large pot of water until fork tender. Use a potato rice for extra smooth potatoes, followed by beating the potatoes in a large bowl or stand mixer with butter and salt. Slowly add milk until a smooth but spreadable consistency is reached.
If not using immediately, cover well and reheat prior to serving.
To assemble: Add warm mashed potatoes to a large plastic bag of piping bag fit with a large icing tip. Pipe potatoes onto meatloaf cupcakes. Drizzle with buffalo sauce or add peas for sprinkles.