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Dec 14
83

Buffalo Chicken “Cupcakes”

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” section of my FAQs page!*

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Buffalo Chicken "Cupcakes"

Yield: 8 cupcakes

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.

Weight Watchers Points Plus:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
149 calories, 9 g carbs, 5 g fat, 16 g protein, 0 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

83 Responses to “Buffalo Chicken “Cupcakes””

  1. #
    1
    Joy Jackson — December 14, 2011 @ 1:16 am

    OMG these sound yummy!!! I will use Franks Red Hot Buffalo sauce and I love the laughing cow cheese. Thanks !!!

  2. #
    2
    kellysstellarkitchen.com — December 14, 2011 @ 1:47 am

    <3 Buffalo Flavor <3 Can’t wait to make these (though it will probably wait till after the holidays!

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    Erica — December 14, 2011 @ 3:10 am

    Jamie 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!

  4. #
    4
    emilybites — December 14, 2011 @ 3:16 am

    Joy & Kelly – You’re going to love them! I can’t believe I sat on this idea so long. Delicious!

    Erica – Neat, it’s cool to see that other people made different variations. Thanks for sharing!

  5. #
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    Jamie — December 14, 2011 @ 6:43 pm

    question – is there a different laughing cow you’d recommend because i don’t like blue cheese?

  6. #
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    emilybites — December 14, 2011 @ 9:35 pm

    If 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!

    • Becca b replied: — January 16th, 2012 @ 1:47 am

      I’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!

  7. #
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    Jamie — January 2, 2012 @ 1:09 am

    thanks emily. i just don’t like blue cheese at all.

  8. #
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    Ann — January 6, 2012 @ 5:14 pm

    These 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!!!

  9. #
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    Krystal — January 8, 2012 @ 9:05 am

    I 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!

  10. #
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    emilybites — January 9, 2012 @ 1:52 am

    Ann – 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!

    Krystal – glad you were able to adapt it for your husband. :) You’ll definitely have to try the original sometime.

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    Susana & Chris — January 14, 2012 @ 6:16 am

    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!

  12. #
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    emilybites — January 14, 2012 @ 11:20 pm

    Haha, 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! :)

  13. #
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    Anonymous — January 17, 2012 @ 3:08 am

    These 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.

    • emilybites replied: — January 22nd, 2012 @ 9:16 pm

      Glad you loved them!

  14. #
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    Adrienne — January 22, 2012 @ 9:15 pm

    I made these today for the Pats football game – big hit! Thanks!

    • emilybites replied: — January 22nd, 2012 @ 9:17 pm

      Awesome! These are definitely perfect for a football party. Glad to hear they were a hit!

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    Anonymous — January 23, 2012 @ 11:42 pm

    I 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.

    • emilybites replied: — January 24th, 2012 @ 12:02 am

      So glad you loved them!

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    Anonymous — February 3, 2012 @ 11:36 pm

    I just made these tonight!! I can’t wait to try the French Dip ones, too. They were easy and so good! Thanks!

    • emilybites replied: — February 4th, 2012 @ 4:47 pm

      Happy they were a hit! The French Dip ones are really good too, I hope you love them :)

  17. #
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    Anonymous — February 7, 2012 @ 9:24 pm

    These 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!

    • emilybites replied: — February 7th, 2012 @ 11:27 pm

      Yum, sounds delicious! I love the pepper jack cheese idea.

  18. #
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    Diana — February 17, 2012 @ 5:07 pm

    These 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?

    • emilybites replied: — February 18th, 2012 @ 3:24 pm

      Regular sized muffin tins!

  19. #
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    Anonymous — February 21, 2012 @ 7:03 pm

    Emily: I ran this through the calculator and got 6 pts. per cupcake…am I calculating something wrong?

    Whitney

    • emilybites replied: — February 21st, 2012 @ 8:02 pm

      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!

    • Anonymous replied: — February 22nd, 2012 @ 6:18 am

      Thanks 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!!
      -Whitney

  20. #
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    Phyllis A — February 23, 2012 @ 3:10 pm

    Having grown up in Buffalo, I used Frank’s Hot Sauce (it’s the closest thing I can find to true Buffalo Wings).

    I 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!!!”

    • emilybites replied: — February 23rd, 2012 @ 3:35 pm

      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.

      Frank’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. :)

  21. #
    21
    Carrie — February 28, 2012 @ 1:25 am

    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!

    • emilybites replied: — March 1st, 2012 @ 1:10 am

      Thanks, Carrie! I hope you love the French Dip ones just as much. Glad these were a hit!

  22. #
    22
    Lisa — March 6, 2012 @ 12:02 am

    I am making these right now, they’re in the oven as we speak!!

    Just 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..

    • emilybites replied: — March 6th, 2012 @ 1:38 am

      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!

    • emilybites replied: — March 7th, 2012 @ 1:53 am

      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! :)

  23. #
    23
    Tammy — March 11, 2012 @ 12:55 am

    Made 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. :)

    • emilybites replied: — March 12th, 2012 @ 2:34 am

      I’m so glad you loved these, Tammy! The French Dip ones are great too. I hope you like them just as much! :)

  24. #
    24
    Anonymous — March 14, 2012 @ 12:48 am

    How do you recommend cooking the chicken?

    • emilybites replied: — March 18th, 2012 @ 4:10 pm

      You 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.

  25. #
    25
    Help Me Rhonda — March 19, 2012 @ 1:08 pm

    ANCHOR 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!

    I just found your website and I’m in love!

    • emilybites replied: — March 19th, 2012 @ 3:20 pm

      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!

      I’m so glad you found me. Thanks for the comment! :)

  26. #
    26
    Lori in NC — March 20, 2012 @ 7:27 pm

    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!

    • emilybites replied: — March 21st, 2012 @ 1:58 am

      Haha! 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 :)

  27. #
    27
    Anonymous — April 1, 2012 @ 4:16 pm

    Can’t wait to try these! I will be making them this week…I love ALL of your “cupcake” recipes…they are SO good! :)

    • emilybites replied: — April 7th, 2012 @ 9:22 pm

      I hope they were awesome! Thanks :)

  28. #
    28
    Anonymous — April 9, 2012 @ 1:28 am

    Love, Love, Love these….. I took them to work and they didn’t last five minutes and we only have five people in our office….

    • emilybites replied: — April 17th, 2012 @ 8:12 pm

      Yay, I’m happy to hear everyone loved them! Thanks for letting me know they were a hit :)

  29. #
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    Jessie Thornton — May 1, 2012 @ 2:33 am

    Holy 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!!!!!!!!

    • emilybites replied: — May 24th, 2012 @ 12:58 am

      Haha, yay!! I’m so glad these were such a big hit and your comment made me smile. Thanks for letting me know you loved them! :)

  30. #
    30
    Katie — May 13, 2012 @ 3:51 am

    I 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!!

    • emilybites replied: — May 24th, 2012 @ 12:59 am

      Thanks, Katie! I’m glad you loved these and that you’re enjoying my site. Good luck on WW – you can do it!

  31. #
    31
    jess — May 16, 2012 @ 11:31 pm

    My question is, what do you do with all the leftover wontons?? Can they be frozen?

    • emilybites replied: — May 24th, 2012 @ 12:57 am

      They can definitely be frozen, OR you can always just make more wonton “cupcakes” :)

  32. #
    32
    Elizabeth — June 25, 2012 @ 2:01 pm

    I absolutely LOVE your site. Literally 6 out of 7 nights for dinner I make something from your site. Thank you for all the great ideas. I am sure that it has probably been posted somewhere but I read through the comments and didnt see it-can these be frozen once made and cooked? Thank you again for all the great ideas…LOVE them! I tell all my friends about your site. We are stationed in England right now so your site is getting mighty popular over in the UK! :0)

    • emilybites replied: — October 3rd, 2012 @ 12:30 am

      That’s awesome, Elizabeth! I’m glad you’ve been enjoying the site – thanks for spreading the word! I’ve never personally frozen these but I’ve had lots of readers say they freeze and re-heat well.

  33. #
    33
    Kristine McKowen — July 16, 2012 @ 6:04 pm

    I made these the other night and they were amazing! As there were no leftovers – I can say they were a hit with my family! They are already asking when I am making them again. Soon!

    • emilybites replied: — October 3rd, 2012 @ 12:31 am

      Glad they were a hit!

  34. #
    34
    Stacey — August 1, 2012 @ 5:33 pm

    I made these last night for dinner and they were DELICIOUS. I just had the leftovers for lunch and they were just as amazing. Usually when I follow recipes they don’t ever look like the original picture, but not in this case! Thanks so much for a delicious and healthy dish!

    • emilybites replied: — October 3rd, 2012 @ 12:31 am

      I’m so glad you loved these, Stacey!

  35. #
    35
    LaurieH — August 8, 2012 @ 3:08 pm

    Question- you dont cook the chicken first before u mix it? And are the wontons hard? Never used them before.

    • emilybites replied: — August 8th, 2012 @ 3:11 pm

      Laurie – the recipe definite calls for cooked chicken! Wonton are not hard, they are kind of like thin pasta. Hope that helps!

  36. #
    36
    LaurieH — August 8, 2012 @ 4:12 pm

    Thanks i see it now.

  37. #
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    Shannon Churchill — August 27, 2012 @ 10:46 pm

    Found this (and many of your other recipes) on “Pinterest” and wanted you to know that I “nailed it” (meaning, these and the taco cupcakes turned out great). I enjoy serving these to my friends and family. Thanks for all your great recipes! You have an avid follower :-)

    • emilybites replied: — October 3rd, 2012 @ 12:32 am

      Thanks, Shannon! I’m glad you found me and that these were a hit! :)

  38. #
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    Anonymous — September 5, 2012 @ 2:25 am

    Found this site last week, all your recipes sound great! I went shopping tonight for the ingredients to make the Slow Cooker Buffalo Chicken, and plan on making some of the leftovers from that recipe into Buffalo Chicken Cupcakes. Can’t wait!

    • emilybites replied: — October 3rd, 2012 @ 12:32 am

      I hope they were a big hit!

  39. #
    39
    Jodi — September 5, 2012 @ 11:14 pm

    YUM! I have been making my way through all your muffin recipes and I love them all. I had to substitute creamy swiss for my cheese as I couldn’t find the blue cheese, but then I just dipped them in blue cheese dressing (that I actually bought for your macaroni buffalo chicken cups- they’re next) So good. Thanks for sharing!

    • emilybites replied: — October 3rd, 2012 @ 12:33 am

      Glad they were yummy! :)

  40. #
    40
    Anonymous — September 30, 2012 @ 10:56 pm

    We really liked these the hubby and 29 yr old son. If you like Buffalo wings you’ll love these. Next time I think I will leave off the cheddar cheese, I’m not a fan of it with chicken but love it on the taco cupcakes.

    Once again Emily another hit in our house, thank you so much.

    • emilybites replied: — October 3rd, 2012 @ 12:34 am

      Happy to hear they were a hit! Thanks for letting me know :)

  41. #
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    blogunteer.com — October 10, 2012 @ 11:39 pm

    I made these tonight and they were a hit! For the kids I made peanut butter & jelly cupcakes and they loved them. Thanks for the recipe!

  42. #
    42
    Jessica — October 29, 2012 @ 1:03 am

    I cannot find Laughing Cow Blue Cheese. Should I just use some blue cheese crumbles of another brand or would I be better off to leave it out of the cupcakes and just top with some light blue cheese dressing before serving?

  43. #
    43
    Juhaoksana JuJuBee — January 29, 2013 @ 1:17 am

    Made these for dinner last night with leftovers from the crockpot Buffalo chicken. SO DIVINE OMG.

  44. #
    44
    Anonymous — March 29, 2013 @ 12:16 am

    When you use a capital T do you mean Tablespoon? And lower case t you mean teasepoon? Just making sure.

    • Anonymous replied: — March 30th, 2013 @ 9:48 pm

      Yes that is right.

  45. #
    45
    Virginia Renk — April 17, 2013 @ 4:27 am

    Miss Emily,
    A friend provided me with this link, your ideas sounded very intriguing. Since I did not have the ingredients for the Buffalo Chicken recipe, I improvised and let my imagination run free. Using left over chicken and vegetable soup I thickened it with corn starch and made six little pot pies. I also tried another six muffins using sauerkraut, thousand island dressing, kielbasa, and Swiss cheese. Both turned out marvelous and my husband was quite impressed! I will enjoy trying more new ideas as well as your wonderful recipes in the future. :-)
    V. Renk

  46. #
    46
    Anonymous — August 8, 2013 @ 12:27 am

    although I would def consider myself to be “culinarily” challenged (I once brought a bag of microwave popcorn and a can of unopened corn to a potluck) I have recently been making some of your stellar recipes. I find that the “cupcake” and eggroll recipes to be my fav! Portion control AND delish recipes are a win win for a weight watcher.

    These Buffalo Chicken cupcakes are the BOMB!!!!!! I did the unthinkable and used swiss flavored laughing cow and dry ranch dressing mix (for shame). Seriously this may may may be the best recipe I have made yet. Obsessed. Thank you so much and keep up the amazing work!!!!!

  47. #
    47
    Anonymous — February 12, 2014 @ 3:54 pm

    I made these last night. My son was concerned about the wing sauce, so I cut it 1/3 but then both he and my husband said not enough heat. (sigh) I also put ranch dressing in it, and since my kid doesn’t like blue cheese, used mozzarella Laughing Cow. They were SUPER delicious! One thing to note: You don’t have to make these double decker. I made some double decker and others single layer to make more cupcakes. My husband chose the single layer ones so he could be eating fewer points. It’s all psychological, but the single layer ones are just as tasty and satisfying.

    Thanks!

  48. #
    48
    Jackie — October 3, 2014 @ 2:57 pm

    Did you know that the laughing cow blue cheese favor has been discontinued? :(

    • Emily Bites replied: — October 9th, 2014 @ 8:06 pm

      NOOOOOOOOOO :(

      I’m sure it’ll be fine using the light swiss, but I will miss it!

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