Earlier this week I spied some Buffalo Chicken Cupcakes on Instagram and knew they’d be on our table by week’s end. Thanks, Cherish!

Here is what you’ll need:

{2 cups cooked and shredded or chopped chicken, tube of THIN pizza crust, 8 ounce whipped cream cheese [I used the one with chives], 6 ounce plain fat free Greek yogurt, 2 tbsp Ranch dressing seasoning powder [not pictured], 3/4 cup Frank’s buffalo sauce, 1/2 cup blue cheese crumbles [I added this ingredient ~ a must with buffalo chicken!] and 1 cup shredded mozzarella cheese}

Unroll your pizza dough onto a little bit of flour and cut into 12 {even} squares. Apparently this was a challenge for me…

Next time I will be a little more diligent with my measuring! Spray your muffin pan with Pam and then tuck your little squares of dough in each one to form a little cup for the filling to sit in. As you can see, mine were somewhat haphazard, but it didn’t affect the taste!

Mix the chicken, Ranch dressing mix, cream cheese, yogurt, Frank’s sauce and blue cheese, if using, into a bowl and then spoon equal amounts into the cups. Sprinkle one cup mozzarella cheese evenly over the cupcakes and bake at 375* for about 15-20 minutes.

They were reeeeaaally good. My only tweak would be to use about half the cream cheese next time and maybe add a little more chicken. For me, there were a bit too saucy, but delish nevertheless!

I served them with a simple side of marinated cucumbers…

Will most definitely be making this fun meal again and again.

Enjoy!

*****

Linking up with Mel over at The Larson Lingo!

Need some {sweet} new cupcake ideas? Come on over and see what’s been linked up!