Buffalo Chicken Cupcakes Recipes

BUFFALO CHICKEN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil.
• Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside.
• Stir together the cream, Gorgonzola, Monterey jack and remaining 1 tablespoon hot sauce in a small bowl until well combined.
• Cut the wonton wrappers with a 2-inch round cookie cutter so each one fits in a cup of the muffin pan.
• In each cup of the prepared mini muffin pan, add 1 teaspoon of the cheese then top with 1 wonton wrapper, 1 teaspoon cheese, 1/2 teaspoon chicken, 1 wonton wrapper, 1/2 teaspoon cheese and 1/2 teaspoon chicken. Bake until golden brown, 15 to 20 minutes. Remove from the oven and let cool.
• Meanwhile, combine the carrot, celery, celery leaves and cilantro in a small bowl and toss with the vinegar. Season the slaw with salt and pepper.
• Using a small spoon, top each Buffalo chicken cupcake with slaw and serve.

BUFFALO CHICKEN CUPCAKES

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.

BUFFALO CHICKEN APPETIZER CUPCAKES

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 RECIPE - (4.4/5)

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.

SAVORY BUFFALO CHICKEN AND CORNBREAD CUPCAKES

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.