These savory cupcakes are Buffalo Chicken dip taken to a whole other level! Made with a simple pizza dough, buffalo chicken spread, and cheese, these bite sized snacks are a hit at any party or on game day.
For simplicity, I use the Fleischmann’s pizza yeast recipe. It is quick and simple and works well when you are repurposing the dough for something other than pizza (in my opinion it doesn’t actually work that well for pizza). If you have another recipe you prefer to use or would rather grab a bag of fresh pizza dough from your local bakery that will work too, the carb count may, however, be slightly different.
The buffalo chicken spread can be made ahead of time and you can use any chicken that you prefer;
Finally the best thing about this recipe, it can be made ahead and frozen! I usually make up a large batch in early January in anticipation of Super Bowl. If you are planning on freezing them, you will simply bake them 5 – 10 minutes less, until they are cooked through but not yet browned and bubbly. Freeze in an airtight bag or container and when you want to serve, defrost at room temperature and reheat in a 375 degree oven until golden brown and bubbling.
This recipe has been adapted from doughmesstic.com
Buffalo Chicken Cupcakes
Ingredients
Buffalo Chicken Cupcakes
- 280 g Cooked Chicken (roughly 2 breasts) – *See Note 0 CHO
- 1/2 cup Frank’s Hot Sauce 0 CHO
- 1/2 cup Cream Cheese 12 CHO
- 150 g Grated Mozzarella Cheese 0 CHO
- 1 batch Easy Pizza Dough 190 CHO
- Ranch or Blue Cheese Dressing to Serve with
Easy Pizza Dough
- 250 g (~2 cups) All Purpose Flour 184 CHO
- 8 g (1 packet) Fleischmann’s Pizza Yeast 0 CHO
- 1.5 tsp Sugar 6 CHO
- 3/4 tsp Salt 0 CHO
- 3 tbsp Olive Oil 0 CHO
- 158 mL (2/3 cup) Very Warm Water 0 CHO
Instructions
Easy Pizza Dough
In a stand mixer, combine 125g (1 cup) or flour, yeast, sugar, and salt.
Add in water and oil. Water should be very warm to the touch but not boiling. Mix with the paddle attachment until well combined.
Switch to the dough hook attachment, and gradually add in the remaining flour. Mix until a smooth and slightly tacky dough forms (approx 5 minutes).
Remove from bowl and knead by hand a few times, the dough will be tacky but not so much that you can’t work with it. Place aside with a damp cloth or plastic wrap over the bowl while you work on your Buffalo Chicken mixture.
Buffalo Chicken Cupcakes
Preheat the oven to 425 degrees. Spray mini muffin trays with cooking spray.
Shred or finely chop the cooked chicken.
In a medium-sized bowl, combine chicken, hot sauce, and cream cheese.
Roll the pizza dough into a rectangle roughly 1/4″ thick. You will want the rectangle to be long and narrow, only about 6″ high. (The rolled diameter needs to be able to fit into a mini muffin cup)
Spread the chicken mixture evenly on the dough, all the way to the edge.
Begin rolling up the dough from the top to the bottom (like a cinnamon bun). Slice the roll in 1/2″ to 1″ pieces (you will want to use a thickness that fits in your muffin tins without spilling over).
Top the “cupcakes” with mozzarella cheese.
Bake for 12 – 15 min or until the dough is golden brown and the buffalo cheese mixture is bubbling. Serve warm with ranch or blue cheese dressing and extra hot sauce.
See notes above for tips on making ahead.
Recipe Notes
- Note on Cooked Chicken – Any type of cooked chicken will work, if you have leftovers great, if not, to cook quickly with a bit of flavor I do the following.
- Place chicken (frozen or thawed) in a pot or pan with a lid. Fill 1/2 way up to the top of the chicken with chicken broth. Bring to a boil, turn down to a simmer and cover. When the chicken easily falls apart with the twist of a fork it is ready. Drain liquid and its ready to shred.
Carbohydrate Count
Total Carbs = 202 CHO
Total Cooked Weight = 894g
Carbs per Gram = 0.22
**If you would like to ensure that each cupcake is the same number of carbs, I would suggest placing a square of pizza dough in each muffin cup that weighs 14g, then spooning 17g of filling into each, and top with 5 g of cheese. This will yield roughly 31 cupcakes; each 6.52 CHO.
