Buffalo Chicken Cupcakes

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  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 mini cupcakes
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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


Special equipment:
a 12-cup mini muffin pan
  1. Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil.
  2. Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside.
  3. Stir together the cream, Gorgonzola, Monterey jack and remaining 1 tablespoon hot sauce in a small bowl until well combined.
  4. Cut the wonton wrappers with a 2-inch round cookie cutter so each one fits in a cup of the muffin pan.
  5. 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.
  6. 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.
  7. Using a small spoon, top each Buffalo chicken cupcake with slaw and serve. 
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