Buffalo Chicken Cupcakes

I love the French Dip Cupcakes recipe I found on Emily Bites and I was pumped to see that she has other cupcake recipes.  I wanted to use up the remaining wonton wrappers that I had leftover from making these a couple of weeks ago so I searched around and found the perfect thing!  I made the Buffalo Chicken Cupcakes and they were AWESOME!!  I served them with some Alexia Roasted Garlic and Cracked Black Pepper potato puffs and green beans.

Buffalo Chicken Cupcakes (From Emily Bites)

  • 1.2 lbs boneless, skinless thin chicken breast, boiled and shredded
  • 5 Laughing Cow Blue Cheese wedges
  • 4T Frank’s Red Hot wing sauce
  • 18 wonton wrappers
  • 1c shredded cheddar cheese
  1. Preheat oven to 375 and spray 9 muffin cups with cooking spray
  2. Combine the chicken, cheese wedges, and wing sauce in a microwave safe bowl and heat for 2 and 1/2 minutes.  Stir to combine once it is heated through.
  3. Place 1 wonton wrapper in each of the 9 cups and place in the oven about 2 minutes until lightly brown.
  4. Remove from the oven and place a spoonful of the chicken mixture in each cup and cover with a sprinkle of cheddar cheese.  Cover with a wonton wrapper and repeat the chicken and cheese process.
  5. Bake for 20 minutes until golden brown and bubbly.

These were yummy, slightly spicy, and delicious!!


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