Fill a large pot with water and a dash of salt. Place the potatoes in the pot and set them on high heat to boil.

Next, preheat the grill, get it to 450 degrees Fahrenheit, and prepare it for indirect cooking (heat on only one side). You’ll be using it as an oven. While the grill is heating up. Soak a small bowl of woodchips.

In a large bowl, combine and mix all cupcake ingredients except for the barbecue sauce.

Grease 6 to 8 spaces of a muffin tin.

Divide the meat mixture into even portions in the cupcake tray.

Spread a little bit of the barbecue sauce over the top of the meat to give it that saucy meatloaf top.

Place on the unheated side of the grill. If you’re using charcoal, put the wood chips over the side with the lit coals. If you’re using gas, you’ll have to put the chips into a smoker box and place them over the heat. Cook for 20 minutes, rotating once.

The potatoes should be ready after 10 to 15 minutes, and you should be able to put a fork through them easily.

Strain out the water and add the frosting ingredients (minus the bacon).

Mash the potatoes and ingredients until it’s very smooth. You may have to use a mixer to get the desired whipped texture.

Once the cupcakes are done, remove them from the tray.

Spoon on the mashed potato mixture and use a spatula like you would when you frost a cake. I tried using a piping bag to be all fancy but didn’t plan because the mixture is pretty hot, and the bag does little to block in the heat. Unless you want burnt hands or feel like waiting for the mixture to cool off, stick with a spatula.

Next, drizzle on a bit of barbecue sauce and sprinkle on the bacon bits for decoration.