Smoky Bourbon BBQ Bacon Cupcakes (Printable Format)
Tender beef cupcakes with smoky BBQ bacon, topped with creamy mashed potatoes and a sticky glaze.
# Needed Ingredients:
→ Meatloaf Base
01 -
2 pounds ground beef, 80/20 blend
02 -
1 cup panko breadcrumbs
03 -
1/2 cup finely diced onion
04 -
1/2 cup finely diced bell pepper
05 -
2 cloves garlic, minced
06 -
1 large egg
07 -
1/4 cup ketchup
08 -
2 tablespoons Worcestershire sauce
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
→ Wrap & Glaze
12 -
12 slices regular cut bacon
13 -
1 cup barbecue sauce
14 -
2 tablespoons bourbon or apple juice
15 -
1 tablespoon brown sugar
16 -
1 teaspoon apple cider vinegar
→ Mashed Potato Topping
17 -
3 pounds russet potatoes, peeled and cubed
18 -
1/2 cup milk, warmed
19 -
1/4 cup butter
20 -
Salt and black pepper, to taste
# Preparation Steps:
01 -
Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin.
02 -
In a large mixing bowl, combine ground beef, panko breadcrumbs, onion, bell pepper, garlic, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix by hand until ingredients are just incorporated.
03 -
Press meat mixture firmly into each muffin cup, mounding slightly above the top to form a dome.
04 -
Wrap one slice of bacon around each formed meatloaf, tucking ends underneath to secure.
05 -
Bake in preheated oven for 25 to 30 minutes, or until internal temperature reaches 160°F (71°C) and bacon is crisp.
06 -
While meatloaf bakes, cook the potatoes in a large pot of salted boiling water for 15 to 20 minutes, until fork-tender.
07 -
In a small saucepan over medium heat, combine barbecue sauce, bourbon (or apple juice), brown sugar, and apple cider vinegar. Simmer for 5 minutes, stirring frequently, until slightly thickened.
08 -
Remove meatloaf cupcakes from oven and carefully drain excess fat. Generously brush tops with bourbon BBQ glaze. Return to oven and bake an additional 5 to 10 minutes, until glaze is tacky and caramelized.
09 -
Drain potatoes thoroughly. Mash with warmed milk, butter, salt, and black pepper until smooth and creamy.
10 -
Allow meatloaf cupcakes to rest in the muffin tin for 5 to 10 minutes. Transfer mashed potatoes to a piping or zip-top bag and pipe or spoon atop each meatloaf cupcake.
11 -
Drizzle with remaining bourbon BBQ glaze and serve warm.
# Supplementary Details:
01 -
Letting the meatloaf cupcakes cool slightly before removal helps retain moisture and ensures they hold their shape when unmolded.