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Buffalo Chicken Cupcakes
Buffalo Chicken Cupcakes
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 12 mini cupcakes
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 12 mini cupcakes
Ingredients
Olive oil, for greasing
1 small chicken breast, cooked and shredded (about 1/2 cup)
2 tablespoons hot sauce, such as Frank?s RedHot
1/3 cup heavy cream
1/4 cup crumbled Gorgonzola cheese
1/4 cup shredded Monterey jack cheese
24 wonton wrappers
1 small carrot, finely chopped (about 1/4 cup)
1 small celery stalk, finely chopped (about 1/4 cup)
1/4 cup celery leaves, chopped
1/4 cup cilantro leaves, chopped
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a 12-cup mini muffin pan- Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil.
- Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside.
- Stir together the cream, Gorgonzola, Monterey jack and remaining 1 tablespoon hot sauce in a small bowl until well combined.
- Cut the wonton wrappers with a 2-inch round cookie cutter so each one fits in a cup of the muffin pan.
- In each cup of the prepared mini muffin pan, add 1 teaspoon of the cheese then top with 1 wonton wrapper, 1 teaspoon cheese, 1/2 teaspoon chicken, 1 wonton wrapper, 1/2 teaspoon cheese and 1/2 teaspoon chicken. Bake until golden brown, 15 to 20 minutes. Remove from the oven and let cool.
- Meanwhile, combine the carrot, celery, celery leaves and cilantro in a small bowl and toss with the vinegar. Season the slaw with salt and pepper.
- Using a small spoon, top each Buffalo chicken cupcake with slaw and serve.
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