Buffalo Chicken Cupcakes

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.

Buffalo Chicken Cupcakes | The Girl Who Ate EverythingThese 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.



Buffalo Chicken Cupcakes

  • Yield: 12 regular cupcakes or 48 mini 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


  1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Speak Your Mind



  1. These look super delicious & I wish I had some right now! Thanks for sharing!

  2. An original recipe and your pics are very nice! I want to try it soon.
    Thanks for the recipe and see you

  3. Well, I just happen to have some wonton wrappers, bleu cheese and wing sauce in my fridge as we speak….these look insanely delicious.

  4. brilliant!

  5. Those are sooooo stinkin cute.

  6. I wonder if you could do these with taco meat? Mini taco bites? Just a thought.

  7. Add to the collection of Denney buffalo chicken favorites!!

  8. I spend too much time ogling wonton cupcakes. I must really get myself some of those wrappers and give it a go. These look sosoooooooo yummy! I cannot resist melted cheese in any form and I cannot think of an excuse not to try these delicious morsels. Thanks for sharing them – happy new year! ๐Ÿ™‚

  9. These sound wonderful

  10. Can these be made ahead of time and then baked fresh for party? Getting ready to make them for New Years party.

  11. Happy New Year!! I just wanted to let you know that I made these yesterday for our New Years Eve party…huge hit! I even used some of the leftover filling and just baked it up in a ramekin for those of us who are gluten free. We used tortilla chips to dip, and everyone raved!

  12. Oh my goodness those are to die for!

  13. Melissa massey says:

    Hello was wondering what the nutrional value is for this? Thanks

    • @Melissa,
      I don’t have the nutrional value for these. I know there are sites out there that can calculate the info but I haven’t. I’ll look for one.

  14. They look Great!! Do you have an idea on the calories? and the Taco ones also… Thank You
    Had the LAsagna ones tonight YUMMY!!! Everyone loved them!!

  15. irma ruiz pene says:

    cant wait to Try these on my friends for SUPERBOWL Party !!…..GO 49er’s !!!!!

  16. And Super Bowl menu, done! I think I love you Girl Who Ate Everything! ๐Ÿ™‚

  17. I made these tonight for the Superbowl. I enjoyed the combination of buffalo, blue cheese and ranch, and my husband loved them! But, they were a little too rich for me. I think I might try them next time with less cream cheese and more chicken. Thank you for sharing this recipe though – it’s a winner!

  18. Cora Williams says:

    These cupcakes are absolutely delicious! Made them yesterday for the Super Bowl. What a nice presentation they make. Will be making them again. Only change I make was to use Marie’s Blue Cheese Dressing in place of Ranch, just my preference. Thanks so much for the recipe. Want to try the Taco ones next. YUM…..

  19. I just made these today, I used filo pastry sheets as wonton wrappers don’t seem to exist in UK supermarkets, neither does ranch dressing, so I used some piri piri mayonnaise instead. I made some with Franks hot sauce for the grown ups and some without for the kids. My eldest boy Alfie ( aged 8) doesn’t believe I made them myself. I take this as a compliment! Thanks for the recipes, keep them coming. I love your blog!

  20. This looks so good but I hate blue cheese is there a substitute I can use instead that would work well with this recipe?

    • Christy {The Girl Who Ate Everything} says:

      They’re fine without the blue cheese. I guess that’s just for hard core buffalo cheese people.

      • Thank you for the info. My grandchildren love buffalo wings and I really think they will love these. I’m going to make them this weekend for them when they come over without the blue cheese…Thanks again

  21. I am going to try to make these for my party tomorrow night. Is it best to used cooked chicken or could I use canned shredded chicken? What would you suggest?

  22. I made these to eat while watching the Super Bowl. All I have to say is WOW!!! I can’t wait until I can make them again….may also try the other varieties – lasagna and taco. It’s such an awesome concept!! And I LOVE that the leftovers can be placed in a plastic bag and either put into the fridge or freezer.

    • If i were to freeze these would i do so before or after cooking them? and how would you heat them after I froze them? I’m looking for apps that I can make for my bf when he’s munchie but it needs to be things he can toss right in the oven.

      • Christy {The Girl Who Ate Everything} says:

        I would freeze them before and then bake according to the directions. You may need a few minutes more of baking time but that’s all.

  23. I made these last night…so good! I froze the leftovers for lunches and they were still good heated back up in the oven today. Great recipe!

  24. These look amazing! I want to make these for my brother’s second wedding (outdoors and very very casual) If I make the mini cupcakes do I still use two layers of the wonton wrappers and just halve them first?
    I’m going to make them this week to make sure I do it right. I’m so excited about this recipe!! Thank you!

    • Christy {The Girl Who Ate Everything} says:

      I would definitely only use one wonton wrapper for a mini version unless you cut them in half and then you could do two. It’s up to you!

  25. I just made these and they are delicious but a little hard to eat. Edges are nice and crispy and sides/bottoms are chewy. Cutting them with a knife and fork seems silly and smashes them. While they lack the structural integrity to be a finger food.

    I think next time I will go mini, assuming I can find my pan. Maybe cook longer/lower to firm up the sides and bottom?

  26. I’m saving this recipe for my next Super Bowl Party. Thanks so much.

  27. I made these for Mother’s Day Brunch yesterday and they were a hit! The first thing to go off the buffet. I will surely be making them again for other family and work related events……..and any other day for personal consumption! Thanks for a great recipe.

  28. Can you use rotisserie chicken?

  29. Odd question for you I am sure but can you do them on a cookie sheet ?

    • Christy {The Girl Who Ate Everything} says:

      The cupcakes won’t hold their shape baked on a cookie sheet. If you choose to freeze them you could reheat them on a cookie sheet. The muffin tin shapes them initially.

  30. nicole riccelli says:

    Did you use mini cupcake pans? Also, do the wonton wrappers just come in one size?

  31. Just made these mini muffins, they looked great! Mine did not crisp up and were very greasy. Any help for this? I had planned to take to a party, but was disappointed with my results. Thank you!

  32. Just made these to take as an app to an oyster roast. Of course I had to try them, so did hubby? They are ah-mazing! Don’t think they’ll last long!

  33. My store only has nasyoa egg roll wrappers that look a little thick to me. Anyone ever try these in frozen mini phyllo cups? I make quite a few apps in those and think they may work vs struggling w the nasoya egg roll wrappers in the mini muffin tin.

  34. Could I just use blue cheese dressing instead of ranch?

  35. These were ridiculously easy, delicious and PRETTY! I made both the mini and the full sized. I think I overstuffed the minis a bit, but I crisped them up by simply baking a few more minutes. I will definitely be browsing your website for ideas!

  36. Thanks so much for this recipe. I made them today and were so great. Everyone loved them.

    I also want to say thanks for writing such good recipe directions. My cupcakes came out looking exactly like your picture! ๐Ÿ™‚

  37. Just found this recipe and made them for a party last night, used blue cheese instead of ranch – they were the hit of the party – not one left! People even ate them after they got cold and said they were great cold. I was told that out of all the food there, these were hands down the best. Wonton wrappers were right where you said they would be- in the produce section. They were near the tofu and egg roll wrappers. Cannot wait to make this again.

  38. I’m super excited to make these. Do you think if I made them the day before and kept in the fridge they would bake ok the next day or would the wonton get soggy?? Or do you suggest freezing them uncooked instead? Thanks

  39. I’ve had this recipe pinned for ages, but finally made them yesterday for my son’s birthday party. YUMMMMM!!! They were a huge hit, and I’m so happy I made enough that we have leftovers. I would’ve been so sad to not get to eat more of them today. Super easy and fast to make, too! Thanks for the great recipe!

  40. Thank you! I found this on yummly and I am making mine with ground chicken that we have ๐Ÿ˜‰

  41. These sound fabulous. Now waiting for an event which deserves them. Just a warning. Wonton and egg roll wrappers do have an expiration date and stores aren’t always great about checking them. I’ve been in the middle of a project and seen tiny moldy spots and realized they were expired. Save yourself grief. Check before you buy.

  42. These might look cute and delicious but they tasted very bad. I followed the recipe exactly. They were too mushy and pungent for me. Sorry.

  43. I found your recipe and made these (along with spinach artichoke dip in the wontons because the wontons are just so darn fun!) for our neighborhood block party. We’re the new folks in town, and thanks to these we were officially accepted into the neighborhood ๐Ÿ˜‰ They were gone in mere minutes! SO delicious and easy!
    I found using just one layer of wonton was enough, due to time/material constraints, and they turned out awesome + more room for one big glob of delicious filling! And folks, don’t worry about taking these somewhere and keeping them hot, because they’re just as good at room temp!

    Now with Christmas coming, I’ve had a constant stream of neighbors knocking on the door asking for the recipe! They all think I’m so clever, so thanks for that!

    SO good!

  44. These are amazing. I am so grateful that you added the note for mini cupcake portions. I needed to feed a crowd.

  45. Does anyone know the nutrition on these?

  46. Hi! I love this recipe but I was wondering if I could make and cook them the day before I wanted to serve them? Do you think it would taste just as good?

  47. I made these last night and was really disappointed… The wontons did not get crispy on the bottom. They were doughy… What did I do wrong?

  48. Hello!
    We always make buffalo chicken dip, it’s a fam fav! I want to try this version for a party on friday, finger foods are much more party friendly. I’ve never played with wonton wrappers, so I’m excited. Just because I plan on making so many for this party I’m going to make the mini cupcake version. Do you think for times sake I could skip layering and just start with the two layers of wontons wrappers and then put one scoop of filling? Or would that mess with the wonton wrappers and make them weird? Thank you for the wonderful idea!

  49. Can i bake the wonton wrappers ahead of time and then fill them and pop them back in the oven to heat up?