Buffalo Chicken Appetizer Cupcakes

Cassie *


I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you..

Recipe and picture from my Betty Crocker magazine.

★★★★★ 4 votes
25 Min
15 Min


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2 c
shredded cooked chicken breast ( i will use rotissere chicken )
2 Tbsp
dry ranch dressing mix (from 1-oz package)
3/4 c
cayenne pepper hot sauce
container (8 oz) whipped cream cheese spread
container (6 oz) yoplait® greek fat free plain yogurt
can pillsbury® refrigerated thin pizza crust
1 c
shredded mozzarella cheese (4 oz)

How to Make Buffalo Chicken Appetizer Cupcakes


  • 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • 3Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • 4Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • 5Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

    ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

Printable Recipe Card

About Buffalo Chicken Appetizer Cupcakes

Main Ingredient: Chicken
Regional Style: American
Hashtag: #cheese

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