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Dec 14

Buffalo Chicken Wonton Cupcakes

Buffalo Chicken Wonton Cupcakes

Are you thinking what I’m thinking? Based on all the comments, suggestions and recommendations I’ve received to make these I’m assuming you are…”what took her so long to make Buffalo Chicken Wonton Cupcakes?” A few months back I went “main course muffin/cupcake” crazy and made Taco Cupcakes, Cheeseburger Cupcakes, Lasagna Cupcakes, Meatloaf Muffins and Mac & Cheese Muffins. I loved them, you loved them, it was great. I started getting a little worried though. I didn’t want to overdo it and have everyone get sick of them. Too much of a good thing and all. So I cooled it on the wonton wrappers for a bit. I still managed to squeeze some Sausage, Egg & Cheese Hash Brown Cups and Mini Spinach & Artichoke Bread Bowls in. All this time though, I’ve kept these Buffalo Chicken “Cupcakes” on my mental to-do list, biding their time until I decided to stage a wonton comeback.

Now is that time.

These Buffalo Chicken Wonton Cupcakes were totally worth the wait, but as soon as I took a bite I immediately thought “OMG these are SO good, I should have made these months ago!” So…maybe I over-think things. Sorry this took me so long. I really love my Taco Cupcakes, but these are giving them a run for their money as my favorite. There is no chance anyone eating these would peg them as light. They pack a ton of cheesy, spicy Buffalo chicken flavor. If you love Buffalo chicken, don’t wait as long as I did to make these. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe!

Buffalo Chicken Wonton Cupcakes

Buffalo Chicken "Cupcakes"

These Buffalo Chicken Wonton Cupcakes are full of cheesy, spicy Buffalo chicken flavor!


  • 2 cups cooked boneless skinless chicken breast, chopped up small
  • 4 Laughing Cow Light Swiss Cheese wedges, chopped
  • 3 tablespoons Buffalo wing sauce, I used Anchor Bar brand
  • ½ a celery stalk, chopped small
  • 16 wonton wrappers, typically found in the produce section
  • 4 oz 2% reduced fat shredded cheddar cheese


  • Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  • In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
  • Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
  • Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
149 calories, 9 g carbs, 1 g sugars, 5 g fat, 3 g saturated fat, 16 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Buffalo Chicken Wonton Cupcakes

81 comments on “Buffalo Chicken Wonton Cupcakes”

  1. OMG these sound yummy!!! I will use Franks Red Hot Buffalo sauce and I love the laughing cow cheese. Thanks !!!

  2. <3 Buffalo Flavor <3 Can’t wait to make these (though it will probably wait till after the holidays!

  3. Jamie made these last week and posted the recipe on her blog (http://foodfeminismlife.blogspot.com/2011/12/buffalo-chicken-cups.html), I made them after she posted it. Sooo good!

  4. Joy & Kelly – You’re going to love them! I can’t believe I sat on this idea so long. Delicious!

    Erica – Neat, it’s cool to see that other people made different variations. Thanks for sharing!

  5. question – is there a different laughing cow you’d recommend because i don’t like blue cheese?

  6. If you don’t like blue cheese I would probably suggest using the light swiss ones. They’re mild and creamy, so they’d be my second choice!

    • I’m thinking I’ll use the light Swiss and add a tbsp or two of dry ranch mix, because I like ranch with my buffalo chicken. Looking forward to trying them! Thanks for the idea!

  7. thanks emily. i just don’t like blue cheese at all.

  8. These sounds amazing, as do all of the ‘cupcakes’!! I have these and a couple others on my menu for this month. I was wondering, do you think these would work to make ahead of time and freeze? I like to make a bunch of meals on the weekends so that it’s all ready to just go in the oven during the week. Helps keeps us on track with healthy eating!! Thanks so much, love your site!!!

  9. I made these last week for my husband. He doesn’t do buffalo flavored stuff so I used half buffalo sauce and half bbq sauce and onion in place of celery. I also used the swiss cheese wedges since that is what I had…super yum! I am excited to try it in the original recipe with a friend instead of my husband!

  10. Ann – I have never personally frozen them but I have heard from several reader that they freeze just fine. Thanks for your comment, glad you’re enjoying my blog!

    Krystal – glad you were able to adapt it for your husband. 🙂 You’ll definitely have to try the original sometime.

  11. OMG – these were insanely good! Hubby gobbled them up and then got a sad face when there wasn’t any more (only made 1/2 batch at a time). Thanks for sharing your excellent recipes!

  12. Haha, aww. I think it’s a great compliment that running out of these gave him a sad face! That made me laugh. Guess you’ll have to make them again! Glad you both liked them. Thanks for letting me know! 🙂

  13. These are amazingly delicious!! My husband loved them and he’s not a big chicken fan. I have a feeling I will be making these a lot! Thanks for sharing the recipe.

  14. I made these today for the Pats football game – big hit! Thanks!

  15. I made these tonight. Yummy! I used Frank’s wing sauce and a whole celery stalk. It was so quick and so good. Thanks for another great recipe.

  16. I just made these tonight!! I can’t wait to try the French Dip ones, too. They were easy and so good! Thanks!

  17. These are winderful…I have made them 3 times in the last 3 weeks. Last night I kicked them up a bit…I used queso fresco chipotle laughing cow cheese, added sriracha to the frank’ hot sauce and covered them with pepper jack cheese. They were amazing!

  18. These look so good! Making them next week for my girls night. Do you use the regular size muffin tins, using 8 of the 12? Or bigger ones?

  19. Emily: I ran this through the calculator and got 6 pts. per cupcake…am I calculating something wrong?


    • I guess so? I double checked in the recipe builder and mine are 4 P+, same when you run the NI from MFP through the calculator. It’s hard for me to tell what you could be doing differently without looking over your shoulder, but I hope you figure it out!

    • Thanks for double checking…looks like I had cheese in there twice. P+ was still giving me 5 per cupcake but I was able to get 9 cupcakes out of it so that brought it down to 4. Thanks again…they were delish and my husband LOVED them!!

  20. Having grown up in Buffalo, I used Frank’s Hot Sauce (it’s the closest thing I can find to true Buffalo Wings).

    I really liked these Chicken Buffalo Cupcakes, but found having 2 of them for dinner was a bit overwhelming to the pallet. Next time we are going to do a slight modification – make them as appy’s in mini muffin tins and put a large slice of celery at the very bottom to get a big crunch.

    My husband does all the cooking in our house, and this is the 3rd EmilyBites recipe we’ve tried. Last night as he was pulling them out of the oven he exclaimed “They ALWAYS look JUST like her pictures!!!”

    • Ooh, I’ve made these as minis before! I put a single wonton wrapper into 24 mini muffin cups, made the same amount of filling and divided it between the cups and then topped it with the shredded cheese and baked them at 375 for 12 minutes. They turned out awesome! Perfect little appetizer-sized portions.

      Frank’s actually makes a Buffalo wing sauce now which would probably be less overwhelming than the straight hot sauce. I would recommend it!

      I’m happy these were another success with you both! Let me know how you like them as minis. 🙂

  21. I found your blog this past weekend and couldn’t wait to try the buffalo chicken cups. I fixed them tonight and they are AWESOME!! I hope that everyone tries them–they will not be disappointed. Can’t wait to fix the french dips. Thank you so much!

  22. I am making these right now, they’re in the oven as we speak!!

    Just a tip I use to make all of my shredded/cooked chicken, but I put it in the slowcooker with a little broth and a few hours later it’s falling apart and easy to shred/chop, I HATE cooking chicken so this works for me.

    Also, after I had everything ready to go I realized I don’t have a muffin tin! I have mini, and I have “texas” sized but I had tossed my regular pan.. SO I made these texas sized in the one that had 6 muffins — I ended up having to use some extra chicken mixture, and an extra wrapped, so that will affect the points but I’m hoping they turn out great!! I’ll come back once I’ve tried them and update with the “texas” sized points..

    • Yeah, I have made my chicken in the slow cooker before too when I have the foresight to do it – it turns out so good and easy to shred! Good tip. You can make these as minis using the same amount of filling, just for future reference. The instructions are on the Wonton Cupcakes FAQs page. I have never heard of “Texas-sized” muffin tins, but I hope they turn out great!

    • Ok.. these were AMAZING!! It reminded me of my fave buffalo chicken pizza but w/o the guilt 🙂 The points for the larger ones with an extra wrapper and some extra chicken was 6.5, I don’t count half points so 7. Not bad since they were HUGE!

      Oh and just so you can see.. here is a texas sized muffin tin.. http://www.amazon.com/Bakers-Secret-116466007-Basics-Nonstick/dp/B00091PMFI/ref=sr_1_1?ie=UTF8&qid=1331000318&sr=8-1

      I’ll definitely try the minis! can’t wait to make the rest of the cupcakes. So glad I found you!

    • I’m so glad you loved them! I have seen jumbo muffin tins before, so I am assuming that’s just what we call them here :). I’m glad you found me too. Let me know what else you try! 🙂

  23. Made these tonight, and my husband and I both enjoyed them so much, thanks for the recipe! Can’t wait to have these again. Next up: the French Dip cupcakes. 🙂

  24. How do you recommend cooking the chicken?

    • You can really do it any way that is convenient for you. Cooking up a bunch of breasts in the crockpot makes them very easy to shred. You can also poach them, grill them or bake them. Sometimes I just buy a rotisserie chicken and use the breast meat for something like this when I don’t feel like like cooking the chicken first. You can even buy pre-cooked refrigerated breast meat if you want. I have done that before for this recipe. The possibilities are endless! Haha.

  25. ANCHOR BAR!!! I love it, I love you! I grew up in Buffalo so anything other than Anchor Bar sauce is crap. I hate finding recipes that use Ted’s Red Hot and passes it off as wing sauce. YUCK!

    I just found your website and I’m in love!

    • I’m a Buffalo girl myself! I LOVE Anchor Bar wing sauce. I use Frank’s Red Hot as a hot sauce, and that brand actually came out with a Buffalo wing sauce recently, but I haven’t tried it because I am loyal to the Anchor Bar kind!

      I’m so glad you found me. Thanks for the comment! 🙂

  26. My husband’s reaction: “I can eat anything if you put it in a wonton cup.” Obviously, these were a big hit. He also thinks these would be great on a sports bar menu. I used Frank’s Buffalo Wing Sauce, and put a little bit of blue cheese on top. We’ll definitely make these again!

    • Haha! I totally agree with him about the wonton cups (obviously :P). I’m so glad you both loved them! I would totally order these at a sports bar 🙂

  27. Can’t wait to try these! I will be making them this week…I love ALL of your “cupcake” recipes…they are SO good! 🙂

  28. Love, Love, Love these….. I took them to work and they didn’t last five minutes and we only have five people in our office….

  29. Holy smokes batman!!!! These were amazing!!!! They were a tie with the taco cupcakes. I now always have wonton wrappers in my refrigerator. I also made half of them with light ranch dressing, because I didn’t have blue cheese and they were still just a yummy, thanks!!!!!!!!

  30. I made this tonight and they were fabulous. So full of flavor in such a tiny package. I loved them. I’m just getting back into the swing of weight watchers and I’m so thankful I found your site. Your easy and great tasting weight watchers recipes will keep me going. Thank you Emily!!

  31. My question is, what do you do with all the leftover wontons?? Can they be frozen?

  32. I absolutely LOVE your site. Literally 6 out of 7 nights for dinner I make something from your site. Thank you for all the great ideas. I am sure that it has probably been posted somewhere but I read through the comments and didnt see it-can these be frozen once made and cooked? Thank you again for all the great ideas…LOVE them! I tell all my friends about your site. We are stationed in England right now so your site is getting mighty popular over in the UK! :0)

    • That’s awesome, Elizabeth! I’m glad you’ve been enjoying the site – thanks for spreading the word! I’ve never personally frozen these but I’ve had lots of readers say they freeze and re-heat well.

  33. I made these the other night and they were amazing! As there were no leftovers – I can say they were a hit with my family! They are already asking when I am making them again. Soon!

  34. I made these last night for dinner and they were DELICIOUS. I just had the leftovers for lunch and they were just as amazing. Usually when I follow recipes they don’t ever look like the original picture, but not in this case! Thanks so much for a delicious and healthy dish!

  35. Question- you dont cook the chicken first before u mix it? And are the wontons hard? Never used them before.

  36. Thanks i see it now.

  37. Found this (and many of your other recipes) on “Pinterest” and wanted you to know that I “nailed it” (meaning, these and the taco cupcakes turned out great). I enjoy serving these to my friends and family. Thanks for all your great recipes! You have an avid follower 🙂

  38. Found this site last week, all your recipes sound great! I went shopping tonight for the ingredients to make the Slow Cooker Buffalo Chicken, and plan on making some of the leftovers from that recipe into Buffalo Chicken Cupcakes. Can’t wait!

  39. YUM! I have been making my way through all your muffin recipes and I love them all. I had to substitute creamy swiss for my cheese as I couldn’t find the blue cheese, but then I just dipped them in blue cheese dressing (that I actually bought for your macaroni buffalo chicken cups- they’re next) So good. Thanks for sharing!

  40. We really liked these the hubby and 29 yr old son. If you like Buffalo wings you’ll love these. Next time I think I will leave off the cheddar cheese, I’m not a fan of it with chicken but love it on the taco cupcakes.

    Once again Emily another hit in our house, thank you so much.

  41. I made these tonight and they were a hit! For the kids I made peanut butter & jelly cupcakes and they loved them. Thanks for the recipe!

  42. I cannot find Laughing Cow Blue Cheese. Should I just use some blue cheese crumbles of another brand or would I be better off to leave it out of the cupcakes and just top with some light blue cheese dressing before serving?

  43. Made these for dinner last night with leftovers from the crockpot Buffalo chicken. SO DIVINE OMG.

  44. When you use a capital T do you mean Tablespoon? And lower case t you mean teasepoon? Just making sure.

  45. Miss Emily,
    A friend provided me with this link, your ideas sounded very intriguing. Since I did not have the ingredients for the Buffalo Chicken recipe, I improvised and let my imagination run free. Using left over chicken and vegetable soup I thickened it with corn starch and made six little pot pies. I also tried another six muffins using sauerkraut, thousand island dressing, kielbasa, and Swiss cheese. Both turned out marvelous and my husband was quite impressed! I will enjoy trying more new ideas as well as your wonderful recipes in the future. 🙂
    V. Renk

  46. although I would def consider myself to be “culinarily” challenged (I once brought a bag of microwave popcorn and a can of unopened corn to a potluck) I have recently been making some of your stellar recipes. I find that the “cupcake” and eggroll recipes to be my fav! Portion control AND delish recipes are a win win for a weight watcher.

    These Buffalo Chicken cupcakes are the BOMB!!!!!! I did the unthinkable and used swiss flavored laughing cow and dry ranch dressing mix (for shame). Seriously this may may may be the best recipe I have made yet. Obsessed. Thank you so much and keep up the amazing work!!!!!

  47. I made these last night. My son was concerned about the wing sauce, so I cut it 1/3 but then both he and my husband said not enough heat. (sigh) I also put ranch dressing in it, and since my kid doesn’t like blue cheese, used mozzarella Laughing Cow. They were SUPER delicious! One thing to note: You don’t have to make these double decker. I made some double decker and others single layer to make more cupcakes. My husband chose the single layer ones so he could be eating fewer points. It’s all psychological, but the single layer ones are just as tasty and satisfying.


  48. Did you know that the laughing cow blue cheese favor has been discontinued? 🙁

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