1/2cupBuffalo wing sauce, Frank's is the brand I like
1cupshredded cheddar cheese, divided
1 1/2cupscooked and shredded chicken
24wonton wrappers, see Note
1/4cupblue 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.
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.
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.