Buffalo Chicken Cupcakes

by doughmesstic on May 1, 2012

in Chicken, Recipes

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In case you didn’t know it, I used to live in a commune.

Not like a hippy commune, with tents and guitars and hemp, but a nice 3 bedroom Cape Cod.  There were 3 couples, 2 of which were married. Don’t judge.  We actually rarely saw one another, and the rent was hard to beat.  Sad to think, my mortgage is now more than the rent we paid in total, divided up 6 ways.

Wow.  So that’s why I’m poor now.

Anyway, back then there was little cooking going on.  We lived in a college town, though none of us were actually still IN school, and it was just easier to order in than it was to cook.

One of our favorite places to get delivered was a little pizza place.  I’d name it, but I fear someone local may know the place I am talking about, and I’m about to get graphic.

It was delicious.  We’d order something that we affectionately dubbed “Chicken Cupcakes” – and they were divine.  Yeasty bread, rolled up with barbequed chicken and cheese.  Gooey.  Spicy.  Cheesy.  Ridiculous.  Lucky.  As in, lucky if you got them.

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You see, the guys who ran the place were pot heads.  Pot equals two things.  One – great munchies, everyone knows this.  And Two, if the pot was powerful, you may or may not actually get your delivery.  Some nights, 20 minutes after calling you’d have a styrofoam container filled with hot chicken cupcakes.  Some nights, you’d realize 3 hours after placing your order that your chicken cupcakes were likely devoured after a smoke fest.  Once, the chicken cupcakes we ordered on a Saturday during the Hokie game were delivered the next day during the Redskins game. We still ate them.

To order was worth the gamble though.

Sadly, that place is no longer in business, but I still get a hankering for those melty chicken cupcakes.  So the other day I made some, and now you can, too.

Buffalo Chicken Cupcakes.

No growlights required.

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Buffalo Chicken Cupcakes

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24-30 rolls

Ingredients

  • 1 recipe Pizza Dough
  • 1 onion, chopped
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 2 tablespoons butter
  • 1/2 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce
  • 2 cups fresh mozzarella

Instructions

  1. Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
  2. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
  3. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
  4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!
http://doughmesstic.com/2012/05/01/buffalo-chicken-cupcakes/



{ 68 comments… read them below or add one }

Seretha R. Judy January 31, 2013 at 4:34 pm

My husband went to RU in the late 90′s/early 2000 and he is going to be a happy man when I make these!

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Karen February 3, 2013 at 9:40 pm

I made these today doe Super Bowl. What a mess!!! They aren’t so easy to make and don’t come out so perfect. Lots of duds. I used cheddar instead of mozzerla.

Reply

Rhi February 4, 2013 at 2:53 pm

I made these for SuperBowl yesterday and they were absolutely wonderful! Everyone loved them. I used Tobasco buffalo sauce since my grocer did not carry the kind you recommended. I will be making these again for sure! Loved how easy they were in the muffin tin.

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Tricia February 10, 2013 at 5:58 pm

Can these be frozen?

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Krystal April 20, 2013 at 8:56 pm

These were delicious!! Thanks for the recipe! I added the cheese to the skillet at the very end and let it melt to thicken the sauce. This made it less messy – I also wrapped these up using crescent roll dough, then put them in the cupcake tins to bake. Of course, some of the sauce is going to come through, but buffalo chicken is supposed to be messy! :)

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christine November 8, 2013 at 10:16 am

My friend raved about these and sent me here. So I start reading and I’m like “Wow reminds me of this place I ate in college…” SHO NUFF. Same place. I am telling my friend that she has discovered a huge delicious secret and we are now bonded for life.

Reply

TK December 6, 2013 at 12:32 pm

Great recipe! Has anyone tried sprinkling some bleu cheese crumbles on top before rolling the dough up?

Reply

Marcy Kaminski December 13, 2013 at 4:35 pm

I put some bleu cheese sauce in a squeeze bottle and let everyone drizzle their own. They aren’t as pretty as the photos above and I’m a chef. I could have used 1 1/2 times more dough. It seemed very thin and some were duds as mentioned in a comment above. But they were delish. I added choppped celery to the onion, an extra tbsp. of butter, and used Frank’s Hot Sauce.

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