Tricky Tricky

Cupcakes for dinner....unheard of.  However these cupcakes are hearty and delicous.  They are a great twist on an old time classic.  The boys were a bit nervous when I said I was making meatloaf and mashed potatoes for dinner.  However after (finally) trying a bite or three the boys declared these to be delicious...and wondered if I could make them every night.

Meatloaf Cupcakes with Mashed Potato Frosting
adapted from: http://www.landolakes.com/recipe/3646/italian-meatloaf-cupcakes#viewCommentsAnchor

Meat
1 1/2 pounds ground beef
1/2 pound Italian sausage
1 cup Italian breadcrumbs
1 cup shredded (finely) carrots
3/4 cup pasta sauce
3/4 cup water
2 eggs
1 1/2 t onion granuales
1 1/2 t minced garlic
1 t Italian seasoning
mozzarella cheese (4 string cheese cut into six pieces)

Frosting
1 cup water
1 (5oz) block Boursin chive and herb
1 cup milk
1 1/3 cup instant mashed potatoes
2 T butter

Make make mashed potatoes according to directions on packaging.  Stir in cheese while still hot.  Cool slightly.  Spoon into a large zip bag.  Cut  a corner off and 'frost' on top of cupcakes.
In a bowl combine meats and remaining ingredients, except cheese.  Divide in to 24 uniform chunks.  Roll into balls; place in 24-standard size muffin tins (grease well).  Place a chunk of cheese in the center of each (covering cheese with meat. (cheese is hiding within the meat).  Bake at 450 for 25-40minutes.  Remove promptly from oven.  Top with 'frosting.  Serve piping hot.'