Print Recipe

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
Course: Main Course
Cuisine: American
Servings: 12

Ingredients

Meatloaf ingredients:

  • 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

Mashed Potatoes:

  • 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

Instructions

  • 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.
  • Serve warm.

Notes

An original recipe from Baked by Rachel