SPICY BUFFALO CHICKEN WING CUPCAKESMar 18, 2021
Originally posted January 27, 2019
SPICY BUFFALO CHICKEN WING CUPCAKES
Imagine yourself at a football party and you see a plate of spicy buffalo wings, but they’re sitting on top of cupcakes! You’re intrigued, so you take one. You get the whiff of the hot sauce, drenched, buffalo wing followed by a sweet, yet tangy, aroma of blue cheese buttercream frosting! You start to unwrap the cornbread textured cupcake, take a bite of the buffalo wing, then the cupcake and BAM! Your taste buds go on overload! They are initially met with the intensity of the spicy buffalo wing, then cooled off with the textured, yet, creamy blue cheese frosting! The frosting starts off with a tangy taste like a blue cheese dip, then it settles with the smooth, slightly sweet taste of a buttercream frosting. The combination is surprisingly delightful!
Now, there’s no wrong way to eat these sweet and savory cupcakes. I like to take a bite of the chicken wing then take a bite of the entire cupcake, making sure to get the frosting and cupcake evenly for total satisfaction. Rob, on the other hand, enjoyed it only after microwaving the entire cupcake for about 20 seconds to melt the frosting and diving right in. He says it reminds him of the classic buffalo wings and dip and having a southern corn muffin to go along with it! And believe it or not, our kids like to add a little extra hot sauce on the entire thing and go to town!
So, whether you’re rooting for The New England Patriots or the LA Rams, rest assure that these Spicy Buffalo Wing Cupcakes won’t fall “flat” with your guests this year!
To ensure that our buffalo wings complimented our cupcake, we made a southern corn muffin base cupcake.
CORN MUFFIN DRY INGREDIENTS:
Add 1 cup of yellow cornmeal. My grandmother used to make her skillet cornbread with a mixture of white and yellow cornmeal, however, I could only find yellow in my local grocery stores. Add 1 cup of all purpose flour. 1 tsp of salt and 1 tsp of baking soda and 1 TBSP of granulated sugar. Whisk the ingredients slightly just to incorporate all of the dry ingredients. Since this is not a traditional cupcake, you can add all of the following ingredients in the same bowl.
CORN MUFFIN WET INGREDIENTS:
I like to make a little hole in the center of the dry ingredients and crack the egg! I always used to see chefs on TV do it and I thought it looked so cool! So, make your hole in the center of your dry ingredients and crack 1 large egg, 1 TBSP of melted butter, 2 TBSP of hot sauce. We like the taste of Franks Red Hot sauce. So much so that we have a few gallons of it in storage. Between me, Rob and the kids, “We put that sh!t on everything”! Gotta love that old lady!
With that being said, please feel free to use whichever hot sauce you have on hand. Next, add 1 1/4 cups of sour cream. Mix everything together until fully incorporated and smooth. Then, line a standard sized cupcake baking tray with your cupcake cups and scoop in the muffin mixture, filling the cups about 3/4 of the way high. Bake on 350 degrees for about 14 minutes. To ensure that the muffins are fully baked, stick a toothpick in the center of one. If it comes out clean, they are done!
Once the muffins are out of the oven, take that same toothpick and proceed to poke a few holes in each muffin. Then, using a pastry brush, brush a little extra hot sauce on each muffin for an extra kick!
BLUE CHEESE BUTTERCREAM FROSTING:
While your muffins are cooling and the hot sauce is soaking in, its time to make that delicious blue cheese buttercream frosting. In a bowl, add 1 cup of salted butter, softened and 4 oz of blue cheese crumbles. Mix on medium (not too high or you may have run-a-way blue cheese crumbles) until creamy and fluffy. Add 1/4 cup of powdered sugar and 3/4 cups of sour cream. Mix on medium to high. Stop in the middle, scrape down the sides of your bowl then continue to mix until creamy.
DECORATING YOUR CUPCAKES:
Now its time to dress these cupcakes up for the party! Using a piping bag and your favorite star tip, pipe a swirl on top of each cupcake. To top your cupcakes with the buffalo wings, stick a toothpick through the bottom of each buffalo wing and stick down into the cupcake. That way, the chicken won’t fall through the cupcake.
In case you were wondering if we made the buffalo wings too, NOPE! We went to our favorite wing spot and purchased them! But, feel free to make them yourself if your time permits, ours didn’t, HA! Now sit these beauties out, grab your favorite beverage, turn on that Super Bowl game and enjoy!
Spicy Buffalo Chicken Wing Cupcakes
- 1 Cup Yellow Cornmeal
- 1 Cup All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 TBSP Sugar
- 1 Large Egg
- 1 TBSP Melted Butter
- 3/4 Cups Hot Sauce
- 1 1/4 Cup Sour Cream (Low fat is fine)
- 1 Cup Salted Butter (softened)
- 4 oz Blue Cheese Crumbles
- 1/4 Cup Powdered Sugar
- 3/4 Cups Sour Cream (Low fat is fine)
- 12-15 Buffalo Wings (Mild or Hot)
- 13-16 Toothpicks
Make a small hole in your dry ingredients to add your egg, 2 TBSP of hot sauce (save remaining hot sauce to brush the muffins after baking), melted butter and sour cream. Using a spatula or large spoon, mix your ingredients until smooth and creamy.
Line your cupcake pan with standard sized baking cups. Fill each baking cup about 3/4 of the way high.
Bake for 14 minutes at 350 degrees. Be sure to check if the muffins are completely done by inserting a toothpick in the middle. If it comes out clean, then they are fully baked. If not, bake another minute at a time until toothpick comes out clean.
Once muffins are out of the oven, use your toothpick to poke holes (4-5 are fine). Using a pastry brush, brush the remaining hot sauce over each muffin. Let cool.
Blue Cheese Frosting:
Scrape down your bowl then add powdered sugar and sour cream. Continue to mix on medium until creamy. Scrape down your bowl and mix another 2 minutes.
Decorating your cupcakes:
Stick a toothpick up from the bottom of each chicken wing then stick down into each cupcake as a topper.
Serve warm or as is.