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.