Buffalo Chicken Cupcakes. Rocking Out To Devin.

Some things are totally unexpected.

Like Darth Vader here.

Or this sign.

Super Busker.

Biting Bag.

DC with a side of bacon.

Or Buffalo Chicken Cupcakes.

Very unexpected.

I’m going to be honest and say that you really have to love Buffalo Wings if you are going to love these cupcakes.

The cake is spicy hot from the wing sauce, but cooled from the slightly sweet blue cheese buttercream icing. The Chicken topper is the ultimate crown.

I would serve these cupcakes as part of a chili dinner or anytime you would think to put out a side of cornbread.

If you do not want the icing to melt, be sure to cook your wings ahead of time and allow to cool.

Buffalo Chicken Cupcakes

Ingredients for the cake:

1/2 cup hot sauce (such as Frank’s Wing Sauce)
1/4 cup unsalted butter
1/2 cup crumbled blue cheese
1 cup brown sugar
1/4 cup + 2 tablespoons sour cream
1 egg
1 cup flour
1 1/4 teaspoons baking soda

Ingredients for the blue cheese buttercream icing:

2 ounces crumbled blue cheese
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
Buffalo chicken wings, prepared according to directions, to garnish

Directions to make the cupcakes:

1. Preheat oven to 350℉.

2. In a medium-sized saucepan on medium-high heat, heat hot sauce and butter until butter is melted. Add the blue cheese and stir until blue cheese is melted. Remove from heat and mix in the sugar.

3. In a small bowl, whisk together the sour cream and egg.

4. Once the hot sauce mixture is cool enough to touch, mix the sour cream mixture into the hot sauce mixture.

5. In another small bowl, mix together the flour and baking soda. Fold the flour mixture into the hot sauce mixture.

6. Fill cupcake liners 3/4 full (I filled mine to the top and I got 12 cupcakes).

7. Bake for 20 minutes or until a toothpick comes out clean.

Directions to make the blue cheese buttercream icing:

1. Mix blue cheese in a stand mixer on high speed until smooth. Add the unsalted butter and mix on high speed until light and fluffy (about 3 minutes). Slowly mix in the confectioners’ sugar until fully combined. Pipe or spread onto cooled cupcakes.

2. Garnish with a Buffalo Chicken Wing.

Makes 10 to 12 cupcakes

Recipe from Cupcake Project

Hot Wings