I haven’t gone completely crazy and actually made a cupcake with blue cheese frosting.
But before we all start eating celery and lemon water next week, I thought I’d squeeze these babies in.
Ever since I made these Lasagna Cupcakes, I’ve been thinking of other fillings and flavors I could mix it up with. Buffalo anything is bound to be a favorite with my family so I thought why not make a cupcake out of it using my SIL’s Buffalo Chicken Dip as the filling. I’ve made buffalo filled bread pockets before but something was off with the texture. These wonton wrappers are just what I was looking for. They’re easy to work with and they crisp up almost like a chip on the outside and have a chewier texture in the middle. I honestly think this was a match made in heaven. Individually portioned buffalo dip and chips.
Just assemble them like this: wonton, filling, wonton, filling, some more cheese and a sprinkle of blue cheese. Got that?
You can even make mini cupcakes which are perfectly bite sized.