Real Recipes From Real Home Cooks ®

buffalo chicken cupcakes/stuffed rolls

Recipe by
Eve Shealy-Peek
Henderson, NC

I made this for our church social and had to make 400 of them. Our priest sat down next to me at our table and the only thing on his plate (which was very full) were these Buffalo Chicken Cupcakes. I made them 2 ways, using biscuits and using wonton wrappers. Our priest made a small speech, thanked everyone then asked if anyone wanted the recipe. One man stood up and asked for my recipe and wanted to know why I didn't make more. I stood at the door handing out recipe cards Now when ever we have a function at church, my name is always on the list to make these.

yield 24 servings
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For buffalo chicken cupcakes/stuffed rolls

  • 1 pkg
    8 oz cream cheese, softened
  • 1/2 c
    ranch dressing
  • 1/2 c
    frank's hot sauce
  • 1 c
    shredded cheddar cheese, divided
  • 1 1/2 c
    cooked and shredded chicken
  • 2 pkg
    refrigerated grands biscuits
  • 1/4 c
    blue cheese crumbles
  • 1 pkg
    parchment paper
  • 1 stick
    melted butter (not margarine)

How To Make buffalo chicken cupcakes/stuffed rolls

  • 1
    In a medium bowl, combine softened cream cheese, Preheat oven to 350 degrees. Ranch dressing, wing sauce and 3/4 cup of the cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
  • 2
    Spray cupcake pans with non-stick spray. Split biscuits in thirds (so you have a top, a middle and a bottom round), put the split layers on 2 separate baking sheets lined with parchment paper. Place bottom round of biscuit into cupcake well.
  • 3
    Spoon about a teaspoon of the chicken mixture into bottom part of biscuit. Place middle round of biscuit on top and add another teaspoon of chicken mixture. Place top round of biscuit on top and brush with melted butter, sprinkle with remaining cheddar cheese and a little blue cheese.
  • 4
    Bake for 14-20 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time.
  • 5
    Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.