These creamy, cheesy, spicy cupcakes are an easy app to make for parties or game day gatherings.
Buffalo chicken is the ultimate party icebreaker. Whether you're hosting a black tie affair or just watching a game, guests unite over this mysteriously addictive, lightly spicy flavor phenomenon, especially when it’s served cordon bleu cupcake-style.
Fluffy Pillsbury biscuits wrapped around popcorn chicken that’s bathed in a creamy Buffalo sour cream sauce, these are destined to be devoured. Easy, cheesy, and loaded with Buffalo flavor, they're a great pick for any gathering!
Store-bought ingredients make this recipe simple to pull together. Grab Pillsbury Grands Jr. Buttermilk Biscuits for the crust, frozen popcorn chicken for the meat, and sour cream + Buffalo sauce for the rich filling. Cheddar and feta add extra cheesy goodness, and diced celery provides freshness and is a classic pairing with Buffalo sauce.
For the “crust,” simply press the biscuits into the center and up the sides of a standard muffin tin. I recommend using the wells on the outside of the tin, as the cupcakes will rise more if placed at the edges (versus in the center). Bake the popcorn chicken according to the package directions. Feel free to include a few extra for a little mid-cupcake baking snack.
To make the filling, stir together the Buffalo sauce and sour cream, then quickly coat the popcorn chicken and celery. Fill the biscuit “crust”, then sprinkle the tops liberally with sharp cheddar cheese. Beautiful things are about to happen.
The biscuits become golden and flakey in the oven, the filling warm and bubbly, and the cheesy ultra melty.
It’s almost like having 10 mini Buffalo chicken pot pies to share.
Or, you know, not to share!