Are you thinking what I’m thinking? Based on all the comments, suggestions and recommendations I’ve received to make these I’m assuming you are…”what took her so long?” A few months back I went “main course muffin/cupcake” crazy and made Taco Cupcakes, Cheeseburger Cupcakes, Lasagna Cupcakes, Meatloaf Muffins and Mac & Cheese Muffins. I loved them, you loved them, it was great. I started getting a little worried though. I didn’t want to overdo it and have everyone get sick of them. Too much of a good thing and all. So I cooled it on the wonton wrappers for a bit. I still managed to squeeze some Sausage, Egg & Cheese Hash Brown Cups and Mini Spinach & Artichoke Bread Bowls in. All this time though, I’ve kept these Buffalo Chicken “Cupcakes” on my mental to-do list, biding their time until I decided to stage a wonton comeback.
Now is that time.
These were totally worth the wait, but as soon as I took a bite I immediately thought “OMG these are SO good, I should have made these months ago!” So…maybe I over-think things. Sorry this took me so long. I really love my Taco Cupcakes, but these are giving them a run for their money as my favorite. There is no chance anyone eating these would peg them as light. They pack a ton of cheesy, spicy Buffalo chicken flavor. If you love Buffalo chicken, don’t wait as long as I did to make these. Now is the perfect time!
*For more information or to convert this recipe to mini-muffin sized appetizers, visit the Wonton "Cupcakes" FAQs tab at the top of the page!*
Source: Emily Bites Original
Ingredients:
2 c cooked boneless, skinless chicken breast, chopped up small
4 Laughing Cow Blue Cheese wedges, chopped
3 T Buffalo wing sauce (I used Anchor Bar brand)
½ a celery stalk, chopped small
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded cheddar cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Yields 8 “cupcakes.” Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per "cupcake" from myfitnesspal.com: 149 calories, 9 g carbs, 5 g fat, 16 g protein, 0 g fiber
OMG these sound yummy!!! I will use Franks Red Hot Buffalo sauce and I love the laughing cow cheese. Thanks !!!
ReplyDelete<3 Buffalo Flavor <3 Can't wait to make these (though it will probably wait till after the holidays!
ReplyDeleteJamie made these last week and posted the recipe on her blog (http://foodfeminismlife.blogspot.com/2011/12/buffalo-chicken-cups.html), I made them after she posted it. Sooo good!
ReplyDeleteJoy & Kelly - You're going to love them! I can't believe I sat on this idea so long. Delicious!
ReplyDeleteErica - Neat, it's cool to see that other people made different variations. Thanks for sharing!
question - is there a different laughing cow you'd recommend because i don't like blue cheese?
ReplyDeleteIf you don't like blue cheese I would probably suggest using the light swiss ones. They're mild and creamy, so they'd be my second choice!
ReplyDeleteI'm thinking I'll use the light Swiss and add a tbsp or two of dry ranch mix, because I like ranch with my buffalo chicken. Looking forward to trying them! Thanks for the idea!
Deletethanks emily. i just don't like blue cheese at all.
ReplyDeleteThese sounds amazing, as do all of the 'cupcakes'!! I have these and a couple others on my menu for this month. I was wondering, do you think these would work to make ahead of time and freeze? I like to make a bunch of meals on the weekends so that it's all ready to just go in the oven during the week. Helps keeps us on track with healthy eating!! Thanks so much, love your site!!!
ReplyDeleteI made these last week for my husband. He doesn't do buffalo flavored stuff so I used half buffalo sauce and half bbq sauce and onion in place of celery. I also used the swiss cheese wedges since that is what I had...super yum! I am excited to try it in the original recipe with a friend instead of my husband!
ReplyDeleteAnn - I have never personally frozen them but I have heard from several reader that they freeze just fine. Thanks for your comment, glad you're enjoying my blog!
ReplyDeleteKrystal - glad you were able to adapt it for your husband. :) You'll definitely have to try the original sometime.
OMG - these were insanely good! Hubby gobbled them up and then got a sad face when there wasn't any more (only made 1/2 batch at a time). Thanks for sharing your excellent recipes!
ReplyDeleteHaha, aww. I think it's a great compliment that running out of these gave him a sad face! That made me laugh. Guess you'll have to make them again! Glad you both liked them. Thanks for letting me know! :)
ReplyDeleteThese are amazingly delicious!! My husband loved them and he's not a big chicken fan. I have a feeling I will be making these a lot! Thanks for sharing the recipe.
ReplyDeleteGlad you loved them!
DeleteI made these today for the Pats football game - big hit! Thanks!
ReplyDeleteAwesome! These are definitely perfect for a football party. Glad to hear they were a hit!
DeleteI made these tonight. Yummy! I used Frank's wing sauce and a whole celery stalk. It was so quick and so good. Thanks for another great recipe.
ReplyDeleteSo glad you loved them!
DeleteI just made these tonight!! I can't wait to try the French Dip ones, too. They were easy and so good! Thanks!
ReplyDeleteHappy they were a hit! The French Dip ones are really good too, I hope you love them :)
DeleteThese are winderful...I have made them 3 times in the last 3 weeks. Last night I kicked them up a bit...I used queso fresco chipotle laughing cow cheese, added sriracha to the frank' hot sauce and covered them with pepper jack cheese. They were amazing!
ReplyDeleteYum, sounds delicious! I love the pepper jack cheese idea.
DeleteThese look so good! Making them next week for my girls night. Do you use the regular size muffin tins, using 8 of the 12? Or bigger ones?
ReplyDeleteRegular sized muffin tins!
DeleteEmily: I ran this through the calculator and got 6 pts. per cupcake...am I calculating something wrong?
ReplyDeleteWhitney
I guess so? I double checked in the recipe builder and mine are 4 P+, same when you run the NI from MFP through the calculator. It's hard for me to tell what you could be doing differently without looking over your shoulder, but I hope you figure it out!
DeleteThanks for double checking...looks like I had cheese in there twice. P+ was still giving me 5 per cupcake but I was able to get 9 cupcakes out of it so that brought it down to 4. Thanks again...they were delish and my husband LOVED them!!
Delete-Whitney
Having grown up in Buffalo, I used Frank's Hot Sauce (it's the closest thing I can find to true Buffalo Wings).
ReplyDeleteI really liked these Chicken Buffalo Cupcakes, but found having 2 of them for dinner was a bit overwhelming to the pallet. Next time we are going to do a slight modification - make them as appy's in mini muffin tins and put a large slice of celery at the very bottom to get a big crunch.
My husband does all the cooking in our house, and this is the 3rd EmilyBites recipe we've tried. Last night as he was pulling them out of the oven he exclaimed "They ALWAYS look JUST like her pictures!!!"
Ooh, I've made these as minis before! I put a single wonton wrapper into 24 mini muffin cups, made the same amount of filling and divided it between the cups and then topped it with the shredded cheese and baked them at 375 for 12 minutes. They turned out awesome! Perfect little appetizer-sized portions.
DeleteFrank's actually makes a Buffalo wing sauce now which would probably be less overwhelming than the straight hot sauce. I would recommend it!
I'm happy these were another success with you both! Let me know how you like them as minis. :)
I found your blog this past weekend and couldn't wait to try the buffalo chicken cups. I fixed them tonight and they are AWESOME!! I hope that everyone tries them--they will not be disappointed. Can't wait to fix the french dips. Thank you so much!
ReplyDeleteThanks, Carrie! I hope you love the French Dip ones just as much. Glad these were a hit!
DeleteI am making these right now, they're in the oven as we speak!!
ReplyDeleteJust a tip I use to make all of my shredded/cooked chicken, but I put it in the slowcooker with a little broth and a few hours later it's falling apart and easy to shred/chop, I HATE cooking chicken so this works for me.
Also, after I had everything ready to go I realized I don't have a muffin tin! I have mini, and I have "texas" sized but I had tossed my regular pan.. SO I made these texas sized in the one that had 6 muffins --- I ended up having to use some extra chicken mixture, and an extra wrapped, so that will affect the points but I'm hoping they turn out great!! I'll come back once I've tried them and update with the "texas" sized points..
Yeah, I have made my chicken in the slow cooker before too when I have the foresight to do it - it turns out so good and easy to shred! Good tip. You can make these as minis using the same amount of filling, just for future reference. The instructions are on the Wonton Cupcakes FAQs page. I have never heard of "Texas-sized" muffin tins, but I hope they turn out great!
DeleteOk.. these were AMAZING!! It reminded me of my fave buffalo chicken pizza but w/o the guilt :) The points for the larger ones with an extra wrapper and some extra chicken was 6.5, I don't count half points so 7. Not bad since they were HUGE!
DeleteOh and just so you can see.. here is a texas sized muffin tin.. http://www.amazon.com/Bakers-Secret-116466007-Basics-Nonstick/dp/B00091PMFI/ref=sr_1_1?ie=UTF8&qid=1331000318&sr=8-1
I'll definitely try the minis! can't wait to make the rest of the cupcakes. So glad I found you!
I'm so glad you loved them! I have seen jumbo muffin tins before, so I am assuming that's just what we call them here :). I'm glad you found me too. Let me know what else you try! :)
DeleteMade these tonight, and my husband and I both enjoyed them so much, thanks for the recipe! Can't wait to have these again. Next up: the French Dip cupcakes. :)
ReplyDeleteI'm so glad you loved these, Tammy! The French Dip ones are great too. I hope you like them just as much! :)
DeleteHow do you recommend cooking the chicken?
ReplyDeleteYou can really do it any way that is convenient for you. Cooking up a bunch of breasts in the crockpot makes them very easy to shred. You can also poach them, grill them or bake them. Sometimes I just buy a rotisserie chicken and use the breast meat for something like this when I don't feel like like cooking the chicken first. You can even buy pre-cooked refrigerated breast meat if you want. I have done that before for this recipe. The possibilities are endless! Haha.
DeleteANCHOR BAR!!! I love it, I love you! I grew up in Buffalo so anything other than Anchor Bar sauce is crap. I hate finding recipes that use Ted's Red Hot and passes it off as wing sauce. YUCK!
ReplyDeleteI just found your website and I'm in love!
I'm a Buffalo girl myself! I LOVE Anchor Bar wing sauce. I use Frank's Red Hot as a hot sauce, and that brand actually came out with a Buffalo wing sauce recently, but I haven't tried it because I am loyal to the Anchor Bar kind!
DeleteI'm so glad you found me. Thanks for the comment! :)
My husband's reaction: "I can eat anything if you put it in a wonton cup." Obviously, these were a big hit. He also thinks these would be great on a sports bar menu. I used Frank's Buffalo Wing Sauce, and put a little bit of blue cheese on top. We'll definitely make these again!
ReplyDeleteHaha! I totally agree with him about the wonton cups (obviously :P). I'm so glad you both loved them! I would totally order these at a sports bar :)
DeleteCan't wait to try these! I will be making them this week...I love ALL of your "cupcake" recipes...they are SO good! :)
ReplyDeleteI hope they were awesome! Thanks :)
DeleteLove, Love, Love these..... I took them to work and they didn't last five minutes and we only have five people in our office....
ReplyDeleteYay, I'm happy to hear everyone loved them! Thanks for letting me know they were a hit :)
DeleteHoly smokes batman!!!! These were amazing!!!! They were a tie with the taco cupcakes. I now always have wonton wrappers in my refrigerator. I also made half of them with light ranch dressing, because I didn't have blue cheese and they were still just a yummy, thanks!!!!!!!!
ReplyDeleteHoly smokes batman!!!! These were amazing!!!! They were a tie with the taco cupcakes. I now always have wonton wrappers in my refrigerator. I also made half of them with light ranch dressing, because I didn't have blue cheese and they were still just a yummy, thanks!!!!!!!!
ReplyDeleteI made this tonight and they were fabulous. So full of flavor in such a tiny package. I loved them. I'm just getting back into the swing of weight watchers and I'm so thankful I found your site. Your easy and great tasting weight watchers recipes will keep me going. Thank you Emily!!
ReplyDeleteMy question is, what do you do with all the leftover wontons?? Can they be frozen?
ReplyDelete