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Buffalo Chicken Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 39 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 cupcakes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Buffalo Chicken Cupcakes combine the classic flavors of spicy buffalo chicken with a savory cake base, creating a unique and crowd-pleasing appetizer perfect for game days and parties. These cupcakes feature tender shredded chicken tossed in buffalo sauce, baked within a lightly sweetened savory cake, and topped with a creamy cheese dressing and extra buffalo sauce for a flavorful finish.

Ingredients

Scale

Buffalo Chicken Mixture

  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo wing sauce

Savory Cake Batter

  • 1 box (15.25 oz) yellow cake mix, prepared as directed for savory variation (sugar reduced by half, no vanilla extract)

Cream Cheese Topping

  • 1/2 cup cream cheese, softened
  • 1/2 cup ranch or blue cheese dressing
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Garnishes

  • 2 green onions, thinly sliced (optional)
  • Extra buffalo sauce for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
  2. Mix Buffalo Chicken: In a medium bowl, combine the shredded cooked chicken with 1/2 cup buffalo wing sauce until the chicken is evenly coated with the spicy sauce.
  3. Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and ranch or blue cheese dressing until the mixture is smooth and creamy. Then, fold in the shredded mozzarella and cheddar cheeses until well incorporated.
  4. Make Savory Cake Batter: Prepare the yellow cake mix according to the package instructions but adapt for a savory twist by reducing the sugar by half and omitting vanilla extract if included.
  5. Fill Cupcake Liners (First Layer): Spoon the savory cake batter into each cupcake liner to fill about halfway, creating a base layer for the filling.
  6. Add Buffalo Chicken Filling: Add a generous spoonful of the buffalo chicken mixture into the center of each cupcake liner atop the batter.
  7. Top with Remaining Batter: Spoon a small amount of the remaining batter over the buffalo chicken filling to cover it partially, sealing the filling inside the cupcake.
  8. Bake: Place the muffin pan in the oven and bake for 20 to 22 minutes, or until the cupcakes are golden on top and a toothpick inserted near the edge comes out clean.
  9. Cool and Add Topping: Allow the cupcakes to cool slightly after removing them from the oven. Then, top each cupcake with a dollop of the cream cheese and cheese dressing mixture prepared earlier.
  10. Garnish and Serve: Drizzle the cupcakes with extra buffalo sauce and sprinkle with thinly sliced green onions if desired. Serve warm for best flavor and enjoy as a spicy and savory appetizer.

Notes

  • Use rotisserie chicken to save time and simplify preparation.
  • To increase the heat level, add a dash of hot sauce to the cream cheese topping mix.
  • Serve with celery sticks for a classic buffalo wing accompaniment and added crunch.

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Find it online: https://savoryhomeeats.com/buffalo-chicken-cupcakes-recipe/