Texas Wagyu Beef — Cowboy Cupcakes with Loaded Texas Mashed Potatoes

Mini meatloafs baked in a popover pan and stacked high with creamy garlic mashed potatoes, sharp cheddar, crispy bacon, green onions, and a fiery dash of hot sauce. This dish is bold, comforting, and unapologetically Texan—just like it should be.

Ingredients

For the Meatloaf:

• 2 lbs Wagyu ground beef

• 1 cup plain breadcrumbs

• 2 large eggs

• 1 tbsp Johnny’s French Dip Au Jus concentrate

• 2 tsp garlic powder

• 1½ tsp Fiesta Smoky Swine seasoning (or to taste)

• ¼ cup finely diced onion

• 1 jalapeño, finely diced (optional)

• 6 thin slices of Yukon gold or russet potatoes ⅛-¼ thick

• Nonstick spray or oil, for greasing popover pan

  Substitutions:

• No Johnny’s? Use 1 tbsp Worcestershire sauce

  No Smoky Swine? Use:

• 1 tsp smoked paprika

• ¾ tsp salt

• ½ tsp black pepper

  Red Pepper Jelly Glaze:

• ⅓ cup red pepper jelly

• 1½ tsp Johnny’s French Dip Au Jus concentrate

• ¾ tsp apple cider vinegar

• ½ tsp garlic powder

• Pinch of chipotle or smoked paprika (optional)

• 1½ tsp butter (stirred in at the end)

  Loaded Texas Mashed Potatoes:

• 2 lbs russet potatoes, peeled and cut into chunks

• 2 tsp Knorr Pollo Bouillon (add to the mash)

• 1 tsp garlic powder

• ½ cup sour cream

• 4 tbsp salted butter, cubed

• ¼ to ½ cup warm heavy cream (adjust for texture)

• Black pepper, to taste

  Toppings (Per Cupcake):

• 1–2 tbsp sharp cheddar cheese

• Crumbled bacon (about ½ cup total)

• Sliced green onions

• Dash of RedHot or your favorite hot sauce

Directions

1. Preheat oven to 400°F. Grease all 6 wells of a popover pan.

2. Slice & season the potatoes:

3. Cut 6 thin slices of potato (about ⅛”–¼” thick). Lightly brush with melted butter or bacon grease if desired. Season both sides with Fiesta Smoky Swine or a mix of smoked paprika, garlic powder, and a pinch of salt. Place one slice in the bottom of each greased well.

   Mix the meatloaf:

4. In a large bowl, combine Wagyu beef, breadcrumbs, eggs, Johnny’s, garlic powder, Smoky Swine, shallot, and jalapeño (if using). Mix until just combined—don’t overwork.

   Fill the pan:

5. Divide mixture evenly on top of the seasoned potato slices in each popover well. Lightly mound and press the tops.

   Bake:

6. Bake uncovered for 25 minutes, or until internal temp reaches 155–160°F.

   Make the glaze:

7. While baking, combine red pepper jelly, Johnny’s, vinegar, garlic powder, and chipotle in a small saucepan. Simmer 2–3 minutes. Stir in butter and remove from heat.

   Glaze & finish:

8. Spoon glaze over each cupcake. Return to oven for 5 more minutes to set.

   Make the Loaded Mashed Potatoes:

9. Boil potatoes in cold water until fork-tender (15–20 minutes). Drain well.

   Mash & mix:

10. Return to warm pot. Add butter and mash. Stir in Knorr Pollo Bouillon, garlic powder, sour cream, and just enough warm heavy cream to reach a thick, creamy, pipeable texture.

    Taste & adjust:

11. Add black pepper. No extra salt is usually needed due to the bouillon and salted butter.

    Assemble the Cowboy Cupcake Stacks:

12. Plate the cupcakes with the seasoned potato base intact.

13. Top with cheddar while hot so it melts slightly.

14. Pipe or spoon mashed potatoes generously on top like frosting.

    Finish with:

    Crumbled bacon

    Sliced green onions

    1 pickled jalapeño slice

    Crispy fried shallots

    Dash of RedHot

    Queen G Tips:

    Use a piping bag with a jumbo tip for full visual drama.

    The seasoned potato base adds structure and a golden, buttery bite—don’t skip it.

    Want extra crunch? Torch the cheddar before adding mash or sprinkle a few fried onions under the frosting.