Buffalo Chicken Cupcakes are a savory, bite-sized twist on the classic buffalo chicken dip. These crispy, cheesy delights are layered with wonton wrappers, a creamy buffalo chicken filling, and a topping of melted cheddar and blue cheese crumbles. Perfect for game day, parties, or any occasion that calls for a crowd-pleasing appetizer, these cupcakes pack all the spicy, tangy flavors of buffalo wings in a fun, handheld form.
Ingredients:
- 1 (8 oz) package cream cheese, softened
- ½ cup Ranch dressing
- ½ cup Buffalo wing sauce (Frank’s is recommended)
- 1 cup shredded cheddar cheese, divided
- 1½ cups cooked and shredded chicken
- 24 wonton wrappers (see Note)
- ¼ cup blue cheese crumbles
Instructions:
1. Preheat Oven:
- Preheat your oven to 375°F. Lightly spray a muffin tin with cooking spray to prevent sticking.
2. Prepare the Buffalo Chicken Filling:
- In a medium mixing bowl, combine the softened cream cheese, Ranch dressing, buffalo wing sauce, and ¾ cup of the shredded cheddar cheese. If the mixture is too thick, you can microwave it slightly to help it come together.
- Stir in the shredded chicken until the mixture is well combined and creamy.
3. Assemble the Cupcakes:
- For regular-sized cupcakes: Start by pressing a wonton wrapper into the bottom of each muffin tin. Spoon about a tablespoon of the buffalo chicken mixture on top of the wrapper.
- Add a second wonton wrapper on top of the chicken mixture and press it down gently. Spoon another tablespoon of the chicken mixture on top of the second wrapper.
- Sprinkle the remaining ¼ cup of shredded cheddar cheese and a little blue cheese on top of each cupcake.
4. Bake:
- Place the muffin tin in the preheated oven and bake for 18 minutes, or until the edges of the wonton wrappers are browned and crispy. Check the cupcakes after 10 minutes; if the edges are browning too quickly, cover the cupcakes with foil for the remaining baking time.
5. Cool and Serve:
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. To remove, run a knife around the edges of each cupcake and carefully lift them out of the muffin tin.
- Serve warm and enjoy the perfect combination of spicy buffalo chicken, creamy cheese, and crispy wonton wrappers.
For Mini Cupcakes:
- If you prefer mini cupcakes, cut each wonton wrapper into 4 squares. Layer as follows: place one square in the muffin tin, add about 1 teaspoon of the chicken mixture, top with another wonton square, and add another teaspoon of filling. Top with shredded cheddar and blue cheese. Bake for 10 minutes, then let cool slightly before removing from the pan.
Tips:
- Wonton Wrappers: These wrappers create a perfectly crispy base and are key to getting that signature crunch. Be sure to press them firmly into the muffin tin so they hold their shape.
- Make-Ahead: The filling can be made ahead of time and stored in the refrigerator. Assemble the cupcakes just before baking for best results.
- Serving Suggestion: Pair these cupcakes with celery sticks and extra Ranch or blue cheese dressing for dipping, just like traditional buffalo wings.
These Buffalo Chicken Cupcakes are sure to be a hit, offering all the flavors you love in a fun, bite-sized treat!
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