Sausage Meatloaf Cupcakes with Creamy Potato Frosting

I found this recipe in Rachel Ray's magazine and it was really good!

I didn't have foil baking cups, so I just greased my muffin cups, but they still stuck. So I definitely recommend using the foil baking cups!

2 baking potatoes, peeled and quartered

1 1/4lbs sweet or hot Italian sausage, casings removed

1 onion, finely chopped

1 yellow bell pepper, finely chopped

1/2 cup heavy cream

2tbs butter

1 1/4 cups bread crumbs

2 large eggs, beaten

Preheat oven to 400.

Line a standard 12 cup muffin pan with foil liners.

In a medium saucepan of salted water, bring the potatoes to a boil. Cook until tender, about 15 minutes, drain.

Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat, until barely pink, 3-4 minutes. Using a slotted spoon, transfer to a large bowl. Discard any excess grease and return to medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes. Add to the sausage and let stand for 5 minutes.

Using an electric mixer, beat the potatoes, cream, butter and some salt until smooth.

Using your hands, combine the bread crumbs and sausage mixture, breaking up any large pieces. Mix in the eggs, season with salt and pepper.

Fill each prepared muffin cup with 1/3 cup sausage mixture.

Bake until browned, about 30 minutes. Let cool for 10 minutes, transfer to a platter.

Fill a pastry bag fitted with a star tip with the mashed potatoes and pipe onto each cupcake.

Enjoy!