Buffalo Chicken “Cupcakes”

A friend from work invited me to her intimate wedding (a beautiful backyard wedding with close friends and family) and in lieu of gifts, she asked for guests to bring a dish to share. I thought that was such a cute idea and made everything even more personal.

Since we were told no desserts, I started to think about what yummy, savory side dish I could bring.  While wasting time on Pinterest, I found this little gem.  The recipe calls for homemade dough, but I wasn’t about that life at that time, and decided to try Pillsbury Grands Biscuits as an alternative. I bought 6 cases I think because they had 5 biscuits each in them (they were the mini-tubes like these). I mushed them all together and rolled them flat as the recipe calls for. In retrospect, it may have just been easier to flatten each biscuit and tuck it into the cupcake mold with the sides up the side and fill with the chicken mixture and let it bake up around it. Practice makes perfect, right?

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Final product without “frosting”

This recipe was adapted from doughmesstic (http://doughmesstic.com/2012/05/01/buffalo-chicken-cupcakes/).  Please visit their site for the dough recipe.

My Version of Buffalo Chicken Cupcakes

Yields: 24-30 cupcakes

Ingredients:

-Enough cases of premade biscuits to have 30 individual biscuits

-1 onion chopped

-1 pound boneless, skinless chicken breast, cut into small pieces

-2 tablespoons butter

-1/2 cup favorite Buffalo Sauce (I used  Frank’s® RedHot® Hot Wing Sauce)

-2 cups fresh mozzarella

Directions:

1. Sauté 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 degrees Fahrenheit. Spray a muffin/cupcake pan with non-stick spray.

3a. If using biscuits, version 1: Open case but do not peel them apart.  Use a floured dusted rolling pin and roll it together into one mass of dough.  This is the route I went but it took some time.  I rolled together three cases, having two separate rolled out squares.  Spread chicken and cheese evenly across the 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.

3b. If using biscuits, version 2: Break biscuits into individual pieces.  Gently flatten/stretch each biscuit out, either with your hands or a rolling-pin.  Tuck each biscuit into a section of the muffin/cupcake pan, gently making sure the sides come up so that it looks like a little bowl.  Scoop  chicken mixture into each bowl, making sure to not overfill/cover dough. DISCLAIMER: I have not yet tried this way, but I don’t see why it wouldn’t work.  I plan on trying this method soon and will let you know how it turns out.

3c. If using pizza dough recipe from doughmesstic: Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.  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.

4. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!

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Top it off with ranch or blue cheese “frosting” and you’re all set 🙂

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