Fried Chicken Cupcake

Coccadotts Cake Shop

Servings: Over 8

Difficulty: Easy

Cook Time: 30-60 minutes


1 Recipe (or 1 box mix) of your favorite vanilla cake

1 Recipe (or 1 jar) of your favorite vanilla frosting

2 cups cornmeal, divided

2 cups finely crumbled bleu cheese, divided

1 tsp table salt

1 cup hot sauce, divided (recommend Franks Red Hot)

1/4 cup brown sugar

2 dozen of your favorite chicken wings, cooled to room temperature.

Cooking Directions

For Cupcakes:

Line cupcake pan with 24 football themed cupcake liners. Preheat oven according to recipe. Mix the cake as directed. Fold in 1 1/2 cups cornmeal, 1 cup crumbled bleu cheese, 1/4 cup hot sauce. Fill cupcake liners until almost full as these will not rise very much. Bake as directed. Cool to room temp.

For Icing:

Prepare icing according to recipe. Stir in remaining 1/2 cup cornmeal, 1 cup bleu cheese, 1/4 cup hot sauce, 1 tsp salt.

For Assembly:

Ice cupcakes with an open pastry bag or a ziploc with the corner cut off. Make swirls around the edge of the cupcake, leaving the center open. Fill center of icing swirls with remaining hot sauce. Top each cupcake with a chicken wing. Sprinkle with brown sugar. Enjoy!

Recipe courtesy Coccadotts.

Or just do it the easy way!


(8 ounce) package cream cheese, softened


cup Ranch dressing


cup Buffalo wing sauce (Frank’s is the brand I like)


cup shredded cheddar cheese, divided

cups cooked and shredded chicken


wonton wrappers (see Note)


cup blue cheese crumbles


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