Yep, you read that right. And they are seriously delicious! Ok, so they are really more “muffin” than “cupcake,” but if you like buffalo chicken with blue cheese, you won’t be disappointed! I was inspired by the Buffalo Chicken Cupcakes from Cupcake Project. My friend Stacy from work sent around the link and even made the comment that if anyone would try to make something like it, it would be me.
Well, she was right. But I didn’t think it was very practical to put a chicken wing on top of the cupcake because you would clearly have to eat the wing first and would, therefore, not be able to enjoy all of the flavors in one bite. So I decided to put all of the deliciousness right in the batter. Also, I like shortcuts, so I doctored up some Jiffy cornbread mix instead of starting from scratch. The juxtaposition of an appetizer in cupcake packaging may seem strange, but all the more reason your kids (and spouses!) will love them!
2 boxes Jiffy Corn Muffin Mix
2/3 cup of milk
1 cup cooked and diced chicken
3 tbsp buffalo sauce (I use Frank’s Red Hot)
1/2 cup blue cheese crumbles
For the “Frosting”:
6 oz softened cream cheese
5 wedges of The Laughing Cow Light Blue Cheese
4 tsp buffalo sauce
1 celery stalk, diced (for garnish)
Preheat your oven to 400°. Grease or line two muffin pans. Prepare the Jiffy mix according to the directions on the box. Stir in chicken, blue cheese crumbles and 3 tbsp buffalo sauce. Fill muffin cups 2/3 of the way full. Bake for 15 minutes and allow to cool completely. Meanwhile, stir together cream cheese, blue cheese wedges, and 4 tsp buffalo sauce until smooth. Top each cupcake with some of the cheese mixture and sprinkle with a few pieces of celery.