Buffalo Chicken Cupcakes
Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers.
These Buffalo Chicken Cupcakes are a great appetizer to watch the game.
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.
These are screaming football food to me. Except…they might be a little too pretty.
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.
If you love these Buffalo Chicken Cupcakes, you’ll love these recipes:
Buffalo Chicken Cupcakes
- 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
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.
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.
Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli, and dressings. Just ask someone if they aren't there.