MEATLOAF 'CUPCAKES' RECIPE BY TASTY
Here's what you need: ground beef, carrots, yellow onion, eggs, ketchup, breadcrumb, grated parmesan cheese, garlic, fresh parsley, salt, pepper, russet potatoes, salt, butter, milk, fresh parsley
Provided by Alix Traeger
Categories Appetizers
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, mix together the meatloaf ingredients.
- Line a muffin tin with cupcake liners.
- Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
- Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
- In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
- Bring potatoes to a boil, then reduce the heat and cover.
- Simmer for 15-20 minutes or until potatoes are fork-tender.
- Drain the water and add in the butter and milk.
- Mash the potatoes with a fork until smooth.
- Fill a ziplock bag with the mashed potatoes.
- Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
- Sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 49 grams, Fat 22 grams, Fiber 4 grams, Protein 35 grams, Sugar 7 grams
DEVIL'S FOOD CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- To make the cupcakes:
- Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
- In a large bowl, beat the butter and the sugar together until light and fluffy.
- Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
- Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
- Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.
MEATLOAF CUPCAKES
These look like a little cupcake with the meat inside of a muffin pan and mashed potato icing. My kids eat these up quickly.
Provided by Karen
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
- Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
- Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
- Top each 'cupcake' with mashed potatoes and Cheddar cheese.
- Continue baking until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 489 calories, Carbohydrate 53.7 g, Cholesterol 100 mg, Fat 20.5 g, Fiber 3.1 g, Protein 22.7 g, SaturatedFat 9.3 g, Sodium 1121.5 mg, Sugar 20.4 g
DEVIL'S FOOD CUPCAKES
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
MEATLOAF AND MASHED POTATO CUPCAKES
Controlled portions AND cute as a button?! Yes, please!
Provided by Cara Metzger
Categories Meatloafs
Time 50m
Number Of Ingredients 14
Steps:
- 1. preheat oven to 350 degrees
- 2. Crack egg into a medium bowl and mix in milk stirring well with a fork
- 3. Add oats, onion, cheese, and salt & pepper and mix well then add ground beef and combine
- 4. Spray cupcake/muffin tin with nonstick spray and press meat down into each cup. I had exactly enough for 12.
- 5. Mix ketchup, mustard, and brown sugar and put a spoonful on each meat cake.
- 6. Bake for about 25 minutes or until internal temp. reaches 160 degrees.
- 7. While meat cakes are baking make the potatoes according to package directions. I used Idahoan roasted garlic flavor and add the butter and cream cheese. Let them cool slightly and then put most of the potatoes into a frosting bag with your favorite decorating tip. If you don't have these, you can put into a large Ziploc bag and cut off the corner of the bag or just put a scoop on with a spoon.
DEVIL'S FOOD CUPCAKES WITH CHOCOLATY FROSTING
I begged my aunt for this recipe when I was 16 years old, and it's still my very favorite. The silly monster eyes give these devilish cupcakes some Halloween fun! They are always on my husband's short list for special desserts. -Dawn Koestner, St. Louis Park, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm., In a large bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, place chocolate chips in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until completely cold., Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. For monster eyes, trim both ends of each gumdrop. Attach a chocolate chip to one end; attach gumdrop to lollipop. Insert into cupcakes. Refrigerate cupcakes until serving.
Nutrition Facts : Calories 308 calories, Fat 17g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
MEAT-LOVER'S CUPCAKES
This is a quick and easy recipe that is good for any kind of get together. Whether it's a small family get together, or a game-day blow out, these are sure to delight food lovers of all ages. For the sauce I like to use stone-ground Dijon mustard. Feel free to experiment with different types of mustard, each one changes the flavor of the sauce. Regular yellow mustard makes the sauce slightly sweeter.
Provided by zerostar
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
- Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
- Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
- Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 25.3 g, Cholesterol 127.1 mg, Fat 26.8 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 11.6 g, Sodium 898.4 mg, Sugar 12.1 g
DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM
Categories Cake Chocolate Dessert Bake Kid-Friendly Wedding Winter Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
- Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
- Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
- Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.
MEATLOAF CUPCAKES
Make and share this Meatloaf Cupcakes recipe from Food.com.
Provided by Alia55
Categories Meat
Time 45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Place bread in a bowl.
- Add 2 cups milk and toss with bread. Reserve.
- In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
- In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
- Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
- Smooth tops so that they are flat.
- Bake for 3/4 hours, or until fully cooked.
- Boil potatoes in a large pot of water until tender to the touch of a fork.
- Drain water and mash with butter and half and half. Mash until smooth.
- If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
- Blend until you have a batch of pink and a batch of green potatoes.
- When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
- Sprinkle with Indian fennel candies and serve immediately.
Nutrition Facts : Calories 398.8, Fat 27, SaturatedFat 12.3, Cholesterol 102.5, Sodium 339.4, Carbohydrate 20.4, Fiber 2.1, Sugar 2.3, Protein 18.8
DEVIL'S FOOD CAKE
Provided by Dan Langan
Categories dessert
Time 3h5m
Yield Three 8-inch cake layers, or 48 ounces of batter
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment.
- Combine the chocolate, cocoa and instant coffee. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth.
- Add the sugar, flour, baking soda, baking powder and salt into mixer bowl and mix on low with the paddle attachment to combine.
- Add the buttermilk to the chocolate mixture to cool it slightly more.
- Whisk together the oil, eggs and vanilla.
- Add the chocolate and wet ingredients to the dry. Turn the mixer on low and combine until the dry is moistened. Raise the mixer speed to medium and beat for 2 minutes, scraping halfway through.
- Scrape into pans and bake until a toothpick comes out with a few moist crumbs, 25 to 30 minutes. Allow the cakes to cool in the pans for 15 minutes, and then turn onto a rack to cool. Wrap tightly in plastic wrap.
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- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line two standard 12-cup muffin tins with cupcake liners.
- Whisk cocoa powder and ¾ cup hot water (or brewed coffee) in a small bowl until smooth; whisk in eggs and vanilla.
- Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil and beat on medium-low speed, scraping down sides of bowl, until flour is evenly distributed and mixture is smooth. Add cocoa powder mixture and beat just until smooth.
- Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.
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