Description
Chicken Cupcakes are a delightful savory snack featuring shredded chicken mixed with cheeses and spices, baked inside biscuit dough cups to golden perfection. Perfect as an appetizer or easy lunch, these flavorful bites combine tender chicken with a creamy, cheesy filling wrapped in a crispy biscuit crust.
Ingredients
Scale
Filling
- 2 cups cooked chicken (shredded)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup buffalo sauce or BBQ sauce (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Crust
- 1 tube refrigerated biscuit dough (8 biscuits)
Garnish (optional)
- Chopped green onions or parsley
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking.
- Prepare Filling: In a large bowl, thoroughly mix the shredded chicken, cheddar cheese, softened cream cheese, sour cream, buffalo or BBQ sauce if using, garlic powder, onion powder, salt, and pepper until fully combined and creamy.
- Form Biscuit Cups: Press each biscuit dough piece into the bottom and up the sides of each muffin cup, forming a cup-shaped crust to hold the filling.
- Fill Biscuit Cups: Spoon the prepared chicken mixture evenly into each biscuit cup, ensuring they are well filled but not overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the biscuit crusts are golden brown and the chicken filling is hot and bubbly.
- Cool and Garnish: Allow the cupcakes to cool slightly to set the filling, then garnish with chopped green onions or parsley if desired.
- Serve: Serve the chicken cupcakes warm as a tasty snack or appetizer.
Notes
- Use rotisserie chicken for a convenient shortcut to save prep time.
- Chicken cupcakes can be made ahead and reheated, making them perfect for snacks or packed lunches.
- Experiment with flavor variations by substituting buffalo or BBQ sauce with taco seasoning or pesto for a different twist.