Superbowl Cupcakes: Buffalo Chicken!


How about that Super Bowl last week, eh?  I know it was pretty boring, but so excited that my team won!  I just recently became a Seahawks fan bc two of my USU Alumni, Bobby Wagner and Robert Turbin, were drafted!  Omg, you guys, have you seen Turbin’s arms?  They’re like 12 inches around.  Then I read this story and it made me love him even more.  Swoon!


So, I made these cupcakes last year, but they were a big hit, so I thought I’d make them again.  They’re so good and so festive.  I tried to make some pulled pork ones with a cornbread cake and a pimento cheese frosting, but I wasn’t a fan.  They were smokey, but that’s about it.  These Buffalo Chicken Cupcakes though, they are spicy and sweet and tangy all at the same time.  Give them a try; you’ll be as happy as a Seahawk!

Buffalo Chicken Cupcakes

adapted from the Cupcake Project


  • 1/2 c hot sauce (I used Frank’s)
  • 1/4 c unsalted butter
  • 1/2 c blue cheese crumbles
  • 1 c brown sugar
  • 1/4 c plus 2 Tbs sour cream
  • 1 egg
  • 1 c flour
  • 1 1/4 tsp baking soda
  • 1/4 c water to thin if needed


  • 1/4 c blue cheese crumbles
  • 1/2 c unsalted butter at room temp
  • 2 cups powdered sugar
  • Little buffalo wings for garnish


Preheat oven to 325 degrees and line or grease cupcake pan.

In a small saucepan on medium heat, melt your 1/4 c butter and add hot sauce, mixing well to incorporate.  Whisk in the blue cheese until completely incorporated.  Remove from heat and add 1 c brown sugar.  Cool for 5 minutes, then pour into a bowl (it cools faster outside of your saucepan.  We have to hurry before the game starts!) and place in your refrigerator to cool even more.

In your mixer, incorporate the flour and baking soda.  In a small bowl, whisk the egg and sour cream.  When your hot sauce, butter and sugar combo is cool to the touch, add it to your egg and sour cream.  Make sure it’s cool or you’ll scramble your egg!  Then, add your wet ingredients to your dry ones.  Mix just until combined.

Fill your cupcake liners 2/3 full and bake at 325 degrees for about 25 minutes or until a toothpick comes out clean.  Cool for ten minutes in pan, then move to a cooling rack for 30 minutes.

Now, get your frosting ready!  Mix your blue cheese on high speed till it’s a little pasty.  Add in your butter and cream until fluffy.  Add your powdered sugar in 1/4 c batches so you don’t make a huge sugar storm in your kitchen.  You can add a tiny bit of milk if it gets to thick, or even BBQ sauce if you’re a fiend!  Pipe or spread onto cooled cupcakes.  Just before serving, top with a buffalo wing.  Consider the frosting dip, and dip away my friends!


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