Buffalo Chicken Appetizer Cupcakes Recipes

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
• In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
• Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
• In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
• In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
• In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
• Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.

Steps:

• 1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
• 3. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
• 4. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
• 5. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

Steps:

• 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.