Buffalo Chicken Appetizer Cupcakes Recipe 445

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BUFFALO CHICKEN APPETIZER CUPCAKES RECIPE - (4.4/5)



Buffalo Chicken Appetizer Cupcakes Recipe - (4.4/5) image

Provided by kimvess

Number Of Ingredients 7

2 cups cooked chicken breast, shredded
2 tablespoons dry ranch dressing mix, from 1 ounce package
3/4 cup cayenne pepper hot sauce
1 container (8 ounces) whipped cream cheese spread
1 container (6 ounces) Yoplait® Greek Fat Free plain yogurt
1 can Pillsbury® refrigerated thin pizza crust
1 cup mozzarella cheese, shredded (4 ounces)

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

IMPOSSIBLY EASY MINI BUFFALO CHICKEN PIES



Impossibly Easy Mini Buffalo Chicken Pies image

Ready in just 45 minutes, our bite-sized buffalo chicken appetizers add some heat to game day.

Provided by By Tieghan Gerard

Categories     Appetizer

Time 45m

Yield 12

Number Of Ingredients 13

6 tablespoons butter, melted
1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 to 2 cups shredded or chopped cooked chicken
1 cup freshly shredded sharp Cheddar cheese (4 oz)
2 tablespoons ranch dressing or blue cheese dressing, if desired
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
1/3 cup blue cheese crumbles
4 green onions, chopped (4 medium)
1 bunch fresh cilantro, chopped

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
  • In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
  • In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
  • Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 1 g, TransFat 0 g

SAVORY BUFFALO CHICKEN AND CORNBREAD CUPCAKES



Savory Buffalo Chicken and Cornbread Cupcakes image

It only takes 35 minutes to make these savory buffalo chicken and cornbread cupcakes. They're a great game-day appetizer.

Provided by Paula Jones

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 7

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
6 frozen fully cooked Buffalo chicken wing drummettes
1 package (8 oz) cream cheese, softened
1/4 cup ranch dressing

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
  • In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
  • Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
  • In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

Nutrition Facts : ServingSize 1 Serving

BUFFALO CHICKEN APPETIZER CUPCAKES



Buffalo Chicken Appetizer Cupcakes image

I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you.. Recipe and picture from my Betty Crocker magazine.

Provided by Cassie *

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 7

2 c shredded cooked chicken breast ( i will use rotissere chicken )
2 Tbsp dry ranch dressing mix (from 1-oz package)
3/4 c cayenne pepper hot sauce
1 container (8 oz) whipped cream cheese spread
1 container (6 oz) yoplait® greek fat free plain yogurt
1 can pillsbury® refrigerated thin pizza crust
1 c shredded mozzarella cheese (4 oz)

Steps:

  • 1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • 3. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • 4. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • 5. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

BUFFALO CHICKEN APPETIZER CUPCAKES



Buffalo Chicken Appetizer Cupcakes image

These savory cupcakes bring a whole lot of Buffalo-ranch flavor to snacktime. Customize to make them as mild or spicy as your picky eaters prefer, and watch how fast they disappear!

Provided by Jessica Walker

Categories     Appetizer

Time 40m

Yield 12

Number Of Ingredients 7

2 cups shredded cooked chicken breast
2 tablespoons dry ranch dressing mix (from 1-oz package)
3/4 cup cayenne pepper hot sauce
1 container (8 oz) whipped cream cheese spread
1 container (6 oz) Greek Fat Free plain yogurt
1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

BUFFALO CHICKEN CUPCAKES



Buffalo Chicken Cupcakes image

Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers.

Provided by Christy Denney

Categories     Appetizer

Time 40m

Number Of Ingredients 7

1 (8 ounce package) cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese (divided)
1 1/2 cups cooked and shredded chicken
24 wonton wrappers (see Note)
1/4 cup blue cheese crumbles

Steps:

  • Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
  • In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
  • For regular sized cupcakes (see below for minis): Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
  • Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
  • For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

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