Buffalo Chicken Cupcakes

CJ found the coolest little recipe a year or so ago–basically, you take a wonton wrapper and shove it in a muffin tin, then fill it with something awesome. Add cheese, put in another layer of awesome sauce, and then more cheese.  Bake for a while at 350 and you get savory cupcakes.  The idea came from Emily Bites and I decided to make buffalo chicken cupcakes because I personally don’t have enough buffalo chicken in my life.

Take some shredded chicken, buffalo sauce, celery chopped fine, and blue cheese and mix them all up.  Then you press the wonton into the muffin tin. (Be sure to grease the muffin tins well.)  Put about a tablespoon of stuff in the bottom of the wonton, add some cheese, add another wonton, another spoon of stuff, and more cheese–repeat as many times as necessary.

Bake these bad boys for 20 minutes at 350 until the corners are light brown and the cheese is completely melted.

Wait a few minutes for them to cool before popping out of the muffin tin, they are going to be unbelievably hot.  Check out the Emily Bites website, she has a bunch of different ideas.  CJ made the French Dip cupcakes and they are amazing.  It also is cool because you can freeze these and then pop them in microwave for a few minutes and you are good to go.


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