Buffalo Chicken Cupcakes for the Super Bowl Cupcake Project

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Press squares into muffin pan cups. Place 1 tablespoon of mozzarella cheese in the bottom of each muffin cup. Place chicken pieces on top of cheese; top each piece of chicken with 2 tablespoons spaghetti sauce. Sprinkle with shredded Parmesan cheese. Bake 15 to 18 minutes, or until golden brown.

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Preheat an oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray. In each of the muffin tin cups, gently press 1 wonton wrapper in each cup. In a medium bowl, mix together the shredded chicken and pasta sauce until well combined. Evenly spoon half the chicken and pasta mixture into each of the cups.

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Instructions. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together.

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Preheat oven to 350 F. Line two 12-cup muffin tin with paper liners. In a medium mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugar, until light. Beat in the eggs, one at a time, followed by vanilla extract. Stir in buttermilk, and maple syrup.

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Place the pan in the smoker and cook, uncovered, for 1 1/2 hours. Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.

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Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil. Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside. Stir together the cream.

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Step 3. In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly.

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Steps. Preheat oven to 375°. Heat a skillet over medium-high heat. Add the olive oil, then toss in the onions, celery, and carrots. Cook, stirring constantly until the onions become translucent and the celery and carrots begin to soften slightly, about 3-5 minutes.

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Buffalo Chicken Cupcakes for the Super Bowl Cupcake Project

Flip chicken over in muffin pan to skin side up, add some seasoning and smoke cook for another 45 minutes. Remove chicken from muffin pan and place skin side up onto cookie sheet. Sauce top and sides and smoke cook for an additional 30 minutes to let the sauce caramelize or until the internal temperature reaches 175℉.

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Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups. Place 1 tablespoon of cheddar cheese in the bottom of each muffin cup.

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Instructions. Preheat oven to 400° and lightly spray a muffin tin with cooking spray. In a skillet, add the chicken, taco seasoning, and water. Stir together and cook over medium-high heat until the sauce has thickened and the water is gone. Remove from heat and sprinkle with lime juice to taste, about 1 tablespoon.

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12 pieces frozen popcorn chicken. 1 ¼ cup Alfredo sauce. Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups. Place one slice of ham in the bottom of each muffin cup.

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Instructions. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside. In a medium bowl, combine the chicken, pasta sauce and Italian seasoning. Stir to combine until fully mixed. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.