Buffalo Chicken Cupcakes | The Girl Who Ate Everything (2024)

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88 comments on “Buffalo Chicken Cupcakes”

1. Jen — Sat, 14 Aug 2021 @ 09:21:19 EDT Reply

   Step #5 for the mini cupcakes should be early in the recipe not the last step after cooking I made the cupcakes just as the recipe follows and the noticed after step #4 which is to bake them you added directions for mini cupcakes which I used. This was quite confusing since I used the whole wonton wrapper with out cutting and was extremely difficult in the mini cupcake pan had to bake longer than 18 mins for them to firm up.

   • Christy Denney — Mon, 16 Aug 2021 @ 02:49:02 EDT Reply

     Sorry! I will try to clarify the directions.

2. Melinda — Fri, 16 Nov 2018 @ 16:08:47 EST Reply

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   I have been making these for a few years ever since I discovered this version, and I am asked to bring them to every event we attend! I usually make the mini version and I have started using pre-made phyllo (filo) dough cups rather than wonton wrappers as they seem to stay crunchier a little longer. Not that they last long anyway!

   • Christy Denney — Tue, 20 Nov 2018 @ 22:26:29 EST Reply

     Great idea. I might need to try the phyllo dough!

3. Lea — Thu, 11 Jan 2018 @ 10:24:59 EST Reply

   Can i bake the wonton wrappers ahead of time and then fill them and pop them back in the oven to heat up?

   • larrainesalisbury — Thu, 29 Oct 2020 @ 20:52:48 EDT Reply

     Awsome

   • Donna — Sat, 22 Jan 2022 @ 08:45:23 EST Reply

     The receipe was the bomb but what I did was the wonton wrappers before I filled them I had put them in the oven just till they crisp just a bit and that way the bottom does not get soggy when you fill them with the chicken mixture, I do the same thing when I make Wonton Jalapeno Poppers. Just a suggestion.

4. Michele — Wed, 20 Dec 2017 @ 12:26:56 EST Reply

   Hello!
   We always make buffalo chicken dip, it’s a fam fav! I want to try this version for a party on friday, finger foods are much more party friendly. I’ve never played with wonton wrappers, so I’m excited. Just because I plan on making so many for this party I’m going to make the mini cupcake version. Do you think for times sake I could skip layering and just start with the two layers of wontons wrappers and then put one scoop of filling? Or would that mess with the wonton wrappers and make them weird? Thank you for the wonderful idea!

   • Christy Denney — Wed, 20 Dec 2017 @ 23:13:50 EST Reply

     Nope! You could totally do that!

5. Cindy — Fri, 30 Jun 2017 @ 08:28:41 EDT Reply

   I made these last night and was really disappointed… The wontons did not get crispy on the bottom. They were doughy… What did I do wrong?

   • Christy Denney — Wed, 19 Jul 2017 @ 00:27:11 EDT Reply

     Did you bake them long enough?

6. Kris — Mon, 31 Oct 2016 @ 07:32:26 EDT Reply

   Hi! I love this recipe but I was wondering if I could make and cook them the day before I wanted to serve them? Do you think it would taste just as good?

   • Christy Denney — Wed, 02 Nov 2016 @ 15:48:19 EDT Reply

     I think they would be great!

7. Diane — Wed, 24 Feb 2016 @ 07:03:12 EST Reply

   Does anyone know the nutrition on these?

8. Ann — Thu, 28 Jan 2016 @ 07:49:57 EST Reply

   These are amazing. I am so grateful that you added the note for mini cupcake portions. I needed to feed a crowd.

9. Traci — Mon, 21 Dec 2015 @ 18:14:10 EST Reply

   I found your recipe and made these (along with spinach artichoke dip in the wontons because the wontons are just so darn fun!) for our neighborhood block party. We’re the new folks in town, and thanks to these we were officially accepted into the neighborhood 😉 They were gone in mere minutes! SO delicious and easy!
   I found using just one layer of wonton was enough, due to time/material constraints, and they turned out awesome + more room for one big glob of delicious filling! And folks, don’t worry about taking these somewhere and keeping them hot, because they’re just as good at room temp!

   Now with Christmas coming, I’ve had a constant stream of neighbors knocking on the door asking for the recipe! They all think I’m so clever, so thanks for that!

   SO good!

   • Christy Denney — Sun, 27 Dec 2015 @ 22:01:49 EST Reply

     So glad you loved them!

10. eg — Thu, 27 Aug 2015 @ 19:08:37 EDT Reply

    These might look cute and delicious but they tasted very bad. I followed the recipe exactly. They were too mushy and pungent for me. Sorry.

    • Christy Denney — Fri, 28 Aug 2015 @ 14:40:14 EDT Reply

      Blue cheese is a distinctive taste that you either love or hate. Sorry you weren’t a fan.

11. Patti — Thu, 20 Aug 2015 @ 08:41:29 EDT Reply

    These sound fabulous. Now waiting for an event which deserves them. Just a warning. Wonton and egg roll wrappers do have an expiration date and stores aren’t always great about checking them. I’ve been in the middle of a project and seen tiny moldy spots and realized they were expired. Save yourself grief. Check before you buy.

    • Christy Denney — Fri, 21 Aug 2015 @ 15:43:17 EDT Reply

      I’ve totally had that happen so I know what you’re talking about. Thanks!!

12. Heathers — Tue, 04 Aug 2015 @ 20:21:15 EDT Reply

    Thank you! I found this on yummly and I am making mine with ground chicken that we have 😉

13. Ali — Sun, 19 Apr 2015 @ 16:55:34 EDT Reply

    I’ve had this recipe pinned for ages, but finally made them yesterday for my son’s birthday party. YUMMMMM!!! They were a huge hit, and I’m so happy I made enough that we have leftovers. I would’ve been so sad to not get to eat more of them today. Super easy and fast to make, too! Thanks for the great recipe!

    • Christy Denney — Tue, 21 Apr 2015 @ 23:01:34 EDT Reply

      You’re welcome! glad you enjoyed it!

14. NP — Mon, 24 Nov 2014 @ 14:29:16 EST Reply

    I’m super excited to make these. Do you think if I made them the day before and kept in the fridge they would bake ok the next day or would the wonton get soggy?? Or do you suggest freezing them uncooked instead? Thanks

    • Christy {The Girl Who Ate Everything} — Wed, 26 Nov 2014 @ 16:19:57 EST Reply

      I’ve had people do both. I think I personally would freeze them unbaked.

15. Lori — Sun, 02 Nov 2014 @ 09:12:27 EST Reply

    Just found this recipe and made them for a party last night, used blue cheese instead of ranch – they were the hit of the party – not one left! People even ate them after they got cold and said they were great cold. I was told that out of all the food there, these were hands down the best. Wonton wrappers were right where you said they would be- in the produce section. They were near the tofu and egg roll wrappers. Cannot wait to make this again.

    • Christy {The Girl Who Ate Everything} — Wed, 05 Nov 2014 @ 21:20:45 EST Reply

      Yay! I’m with you. I think Blue cheese would be even better.

16. Sally Garza — Sat, 02 Aug 2014 @ 21:52:29 EDT Reply

    Thanks so much for this recipe. I made them today and were so great. Everyone loved them.

    I also want to say thanks for writing such good recipe directions. My cupcakes came out looking exactly like your picture! 🙂

    • Christy {The Girl Who Ate Everything} — Mon, 04 Aug 2014 @ 22:59:23 EDT Reply

      Yay! Thank you for the compliment!

17. Mari Carroll — Fri, 04 Jul 2014 @ 17:47:15 EDT Reply

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    These were ridiculously easy, delicious and PRETTY! I made both the mini and the full sized. I think I overstuffed the minis a bit, but I crisped them up by simply baking a few more minutes. I will definitely be browsing your website for ideas!

    • Christy {The Girl Who Ate Everything} — Wed, 16 Jul 2014 @ 01:46:24 EDT Reply

      Thank you!

18. Kira — Wed, 23 Apr 2014 @ 12:25:17 EDT Reply

    Could I just use blue cheese dressing instead of ranch?

    • Christy {The Girl Who Ate Everything} — Wed, 23 Apr 2014 @ 21:08:34 EDT Reply

      Absolutely! Blue cheese dressing would be great.

19. CookieKat9 — Sat, 01 Feb 2014 @ 11:55:09 EST Reply

    My store only has nasyoa egg roll wrappers that look a little thick to me. Anyone ever try these in frozen mini phyllo cups? I make quite a few apps in those and think they may work vs struggling w the nasoya egg roll wrappers in the mini muffin tin.

    • Christy {The Girl Who Ate Everything} — Sat, 01 Feb 2014 @ 23:51:58 EST Reply

      I’m sure the phyllo cups would work and the egg roll wrappers I think would work well too.

20. Momto3dogs — Sat, 25 Jan 2014 @ 12:46:47 EST Reply

    Just made these to take as an app to an oyster roast. Of course I had to try them, so did hubby? They are ah-mazing! Don’t think they’ll last long!

    • Christy {The Girl Who Ate Everything} — Mon, 27 Jan 2014 @ 10:23:25 EST Reply

      Glad you liked them!

21. Diane — Sun, 24 Nov 2013 @ 14:28:20 EST Reply

    Just made these mini muffins, they looked great! Mine did not crisp up and were very greasy. Any help for this? I had planned to take to a party, but was disappointed with my results. Thank you!

    • Christy {The Girl Who Ate Everything} — Sun, 24 Nov 2013 @ 20:45:40 EST Reply

      Diane,
      Oh, I’m sorry! Buffalo sauce has oil in it so you could cut back on that to cut the greasiness. You should cook them longer if they aren’t crispy. Mine weren’t greasy at all so I’m not sure.

      • Diane — Sun, 24 Nov 2013 @ 21:29:24 EST Reply

        Thanks will try one more time!

22. nicole riccelli — Fri, 20 Sep 2013 @ 11:15:01 EDT Reply

    Did you use mini cupcake pans? Also, do the wonton wrappers just come in one size?

    • Christy {The Girl Who Ate Everything} — Fri, 20 Sep 2013 @ 23:37:10 EDT Reply

      I used a regular muffin tin and wonton wrappers usually come in the same square size.

23. Vivian — Sat, 14 Sep 2013 @ 09:43:42 EDT Reply

    Odd question for you I am sure but can you do them on a cookie sheet ?

    • Christy {The Girl Who Ate Everything} — Sat, 14 Sep 2013 @ 22:09:26 EDT Reply

      The cupcakes won’t hold their shape baked on a cookie sheet. If you choose to freeze them you could reheat them on a cookie sheet. The muffin tin shapes them initially.

24. A.Smith — Mon, 19 Aug 2013 @ 15:38:09 EDT Reply

    Can you use rotisserie chicken?

    • Christy {The Girl Who Ate Everything} — Mon, 19 Aug 2013 @ 22:00:41 EDT Reply

      Rotisserie chicken is great in these.

25. Tanisha — Mon, 13 May 2013 @ 12:31:58 EDT Reply

    I made these for Mother’s Day Brunch yesterday and they were a hit! The first thing to go off the buffet. I will surely be making them again for other family and work related events……..and any other day for personal consumption! Thanks for a great recipe.

26. Heather — Mon, 06 May 2013 @ 09:10:55 EDT Reply

    I’m saving this recipe for my next Super Bowl Party. Thanks so much.

27. Garrett — Fri, 26 Apr 2013 @ 17:44:22 EDT Reply

    I just made these and they are delicious but a little hard to eat. Edges are nice and crispy and sides/bottoms are chewy. Cutting them with a knife and fork seems silly and smashes them. While they lack the structural integrity to be a finger food.

    I think next time I will go mini, assuming I can find my pan. Maybe cook longer/lower to firm up the sides and bottom?

28. Georgi' — Mon, 22 Apr 2013 @ 12:39:46 EDT Reply

    These look amazing! I want to make these for my brother’s second wedding (outdoors and very very casual) If I make the mini cupcakes do I still use two layers of the wonton wrappers and just halve them first?
    I’m going to make them this week to make sure I do it right. I’m so excited about this recipe!! Thank you!

    • Christy {The Girl Who Ate Everything} — Mon, 22 Apr 2013 @ 22:54:39 EDT Reply

      I would definitely only use one wonton wrapper for a mini version unless you cut them in half and then you could do two. It’s up to you!

29. Ashley — Wed, 03 Apr 2013 @ 11:58:51 EDT Reply

    I made these last night…so good! I froze the leftovers for lunches and they were still good heated back up in the oven today. Great recipe!

30. Amy — Fri, 29 Mar 2013 @ 12:07:01 EDT Reply

    I made these to eat while watching the Super Bowl. All I have to say is WOW!!! I can’t wait until I can make them again….may also try the other varieties – lasagna and taco. It’s such an awesome concept!! And I LOVE that the leftovers can be placed in a plastic bag and either put into the fridge or freezer.

    • lisa — Tue, 02 Apr 2013 @ 16:02:18 EDT Reply

      If i were to freeze these would i do so before or after cooking them? and how would you heat them after I froze them? I’m looking for apps that I can make for my bf when he’s munchie but it needs to be things he can toss right in the oven.

      • Christy {The Girl Who Ate Everything} — Tue, 02 Apr 2013 @ 22:00:00 EDT Reply

        I would freeze them before and then bake according to the directions. You may need a few minutes more of baking time but that’s all.

31. Nicole — Fri, 15 Mar 2013 @ 12:45:17 EDT Reply

    I am going to try to make these for my party tomorrow night. Is it best to used cooked chicken or could I use canned shredded chicken? What would you suggest?

    • Christy {The Girl Who Ate Everything} — Sat, 16 Mar 2013 @ 23:59:55 EDT Reply

      Ahh. It’s probably too late. I definitely prefer cooked chicken to canned.

32. sUSAn — Tue, 12 Mar 2013 @ 10:05:29 EDT Reply

    This looks so good but I hate blue cheese is there a substitute I can use instead that would work well with this recipe?

    • Christy {The Girl Who Ate Everything} — Wed, 13 Mar 2013 @ 00:08:05 EDT Reply

      They’re fine without the blue cheese. I guess that’s just for hard core buffalo cheese people.

      • sUSAn — Wed, 13 Mar 2013 @ 12:12:24 EDT Reply

        Thank you for the info. My grandchildren love buffalo wings and I really think they will love these. I’m going to make them this weekend for them when they come over without the blue cheese…Thanks again

33. Kate — Fri, 08 Mar 2013 @ 11:40:09 EST Reply

    I just made these today, I used filo pastry sheets as wonton wrappers don’t seem to exist in UK supermarkets, neither does ranch dressing, so I used some piri piri mayonnaise instead. I made some with Franks hot sauce for the grown ups and some without for the kids. My eldest boy Alfie ( aged 8) doesn’t believe I made them myself. I take this as a compliment! Thanks for the recipes, keep them coming. I love your blog!

34. Cora Williams — Mon, 04 Feb 2013 @ 14:21:21 EST Reply

    These cupcakes are absolutely delicious! Made them yesterday for the Super Bowl. What a nice presentation they make. Will be making them again. Only change I make was to use Marie’s Blue Cheese Dressing in place of Ranch, just my preference. Thanks so much for the recipe. Want to try the Taco ones next. YUM…..

35. Jan — Sun, 03 Feb 2013 @ 21:16:38 EST Reply

    I made these tonight for the Superbowl. I enjoyed the combination of buffalo, blue cheese and ranch, and my husband loved them! But, they were a little too rich for me. I think I might try them next time with less cream cheese and more chicken. Thank you for sharing this recipe though – it’s a winner!

36. Lisa — Sun, 03 Feb 2013 @ 10:55:25 EST Reply

    And Super Bowl menu, done! I think I love you Girl Who Ate Everything! 🙂

    • Christy {The Girl Who Ate Everything} — Sun, 03 Feb 2013 @ 22:04:50 EST Reply

      You’re so nice!

37. irma ruiz pene — Thu, 31 Jan 2013 @ 14:08:36 EST Reply

    cant wait to Try these on my friends for SUPERBOWL Party !!…..GO 49er’s !!!!!

38. kathryn — Wed, 30 Jan 2013 @ 21:01:40 EST Reply

    They look Great!! Do you have an idea on the calories? and the Taco ones also… Thank You
    Had the LAsagna ones tonight YUMMY!!! Everyone loved them!!

    • Christy {The Girl Who Ate Everything} — Wed, 30 Jan 2013 @ 22:11:13 EST Reply

      Shoot. I have no idea. I’m sorry!!

39. Melissa massey — Tue, 08 Jan 2013 @ 09:26:04 EST Reply

    Hello was wondering what the nutrional value is for this? Thanks

    • Christy — Tue, 08 Jan 2013 @ 23:13:46 EST Reply

      @Melissa,
      I don’t have the nutrional value for these. I know there are sites out there that can calculate the info but I haven’t. I’ll look for one.

40. Bree {Skinny Mommy} — Wed, 02 Jan 2013 @ 09:56:51 EST Reply

    Oh my goodness those are to die for!

41. Nicole @ Scrap Me Baby — Tue, 01 Jan 2013 @ 14:50:47 EST Reply

    Happy New Year!! I just wanted to let you know that I made these yesterday for our New Years Eve party…huge hit! I even used some of the leftover filling and just baked it up in a ramekin for those of us who are gluten free. We used tortilla chips to dip, and everyone raved!

42. Beth — Mon, 31 Dec 2012 @ 11:04:53 EST Reply

    Can these be made ahead of time and then baked fresh for party? Getting ready to make them for New Years party.

    • Christy — Mon, 31 Dec 2012 @ 14:30:38 EST Reply

      @Beth,
      Yes. You can totally prepare them ahead of time!

43. Ruth — Sat, 29 Dec 2012 @ 12:50:22 EST Reply

    These sound wonderful

44. this is lemonade — Fri, 28 Dec 2012 @ 12:36:49 EST Reply

    I spend too much time ogling wonton cupcakes. I must really get myself some of those wrappers and give it a go. These look sosoooooooo yummy! I cannot resist melted cheese in any form and I cannot think of an excuse not to try these delicious morsels. Thanks for sharing them – happy new year! 🙂

    • liz953 — Thu, 31 Jan 2013 @ 18:31:13 EST Reply

      Wonton wrappers keep an insanely long time if you keep them wrapped tightly.

      • Pam Davis — Fri, 01 Feb 2013 @ 14:38:00 EST Reply

        I wonder if a double layer (or triple) of Phillo dough would work. I happen to have some of that already that I need to use!

        • Christy {The Girl Who Ate Everything} — Sat, 02 Feb 2013 @ 00:21:08 EST Reply

          Hmm. Not sure? Let me know how it goes.

45. Kristy @ Sweet Treats & More — Thu, 27 Dec 2012 @ 22:16:15 EST Reply

    Add to the collection of Denney buffalo chicken favorites!!

46. Tammy — Thu, 27 Dec 2012 @ 16:28:18 EST Reply

    I wonder if you could do these with taco meat? Mini taco bites? Just a thought.

    • Christy — Fri, 28 Dec 2012 @ 09:34:32 EST Reply

      Tammy,
      Absolutely! Here’s my taco version: https://www.the-girl-who-ate-everything.com/2012/04/double-decker-taco-cupcakes.html

47. Patti T. — Thu, 27 Dec 2012 @ 16:08:35 EST Reply

    Those are sooooo stinkin cute.

48. kimi d — Thu, 27 Dec 2012 @ 14:57:37 EST Reply

    brilliant!

49. Ally's Sweet & Savory Eats — Thu, 27 Dec 2012 @ 10:05:57 EST Reply

    Well, I just happen to have some wonton wrappers, bleu cheese and wing sauce in my fridge as we speak….these look insanely delicious.

50. tifleur — Thu, 27 Dec 2012 @ 06:22:26 EST Reply

    An original recipe and your pics are very nice! I want to try it soon.
    Thanks for the recipe and see you

51. Jane — Thu, 27 Dec 2012 @ 00:16:50 EST Reply

    These look super delicious & I wish I had some right now! Thanks for sharing!

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