Buffalo Chicken Cupcakes
These Buffalo Chicken Cupcakes are a fun twist on a classic! Fluffy wonton wrappers filled with creamy, spicy chicken and topped with melty cheese!
Servings: 4 servings
Ingredients
- 1 package cream cheese softened
- 1/2 cup ranch dressing
- 1/2 cup Buffalo wing sauce (Frank's is recommended)
- 1 cup shredded cheddar cheese divided
- 1 1/2 cups cooked and shredded chicken
- 24 pieces wonton wrappers
- 1/4 cup blue cheese crumbles
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the softened cream cheese, ranch dressing, and Buffalo wing sauce. Mix until smooth and creamy. Fold in the shredded chicken, half of the cheddar cheese, and blue cheese crumbles until well incorporated.
- Lightly spray a muffin tin with cooking spray. Gently press a wonton wrapper into each muffin cup.
- Using a spoon or cookie scoop, fill each wonton cup with the buffalo chicken mixture.
- Sprinkle the remaining shredded cheddar cheese on top of each filled wonton cup.
- Bake in the preheated oven for about 15-20 minutes, or until the wonton wrappers are golden brown and the cheese is bubbly.
- Allow the cupcakes to cool for a few minutes in the muffin tin before carefully removing them. Serve warm.
Equipment
- Mixing Bowl
- Muffin Tin
- Spoon or cookie scoop
- Oven
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for about 30 seconds.
- Consider adding pumpkin puree in the fall for a seasonal twist.