Month-of-Chicken: Chicken Cupcakes

I know, you’re wondering what in the heck a chicken cupcake is. Is it like that bunny cake you made for Easter? Or maybe it’s a disgusting combo like you’ve seen on the Internet around the Super Bowl for cupcakes with a chicken wing stuck in for decoration?

Nope, keep searching the Internet. Turns out there are a whole bunch of recipes for chicken cupcakes, a savory treat that could be an appetizer or dinner. I put three links at the end for other chicken cupcakes (after you try mine!) to see what you like.

This is a recipe kids will probably like more than adults, so maybe it's what you make to let the kids eat while you and your SO have date night. Or not. It's a quick-to-the-table meal for busy nights, too.

And this is easy. You can make your own biscuits or purchase refrigerator case ones if you are pressed for time. But remember, homemade is best! Just sayin’!

Chicken Cupcake (serves 4-6 for dinner; 12 for appetizers)

2 c flour

2 t baking powder

1 t baking soda

¼ c butter, softened

1 c plain Greek yogurt

¼ t salt

8 oz cream cheese, softened

½ medium onion, diced

1 garlic clove, minced

1 T tarragon

1½ c pepperjack cheese, shredded, divided

1½ c cooked chicken, shredded

Preheat oven to 375°. Lightly Pam the muffin tin.

Mix flour, baking powder, baking soda, butter, yogurt, and salt to make a soft dough. Set aside to rest while you prepare the chicken mixture.

Mix cream cheese, onion, garlic, and tarragon together. Reserve 4 tablespoons cheese. Add remainder to cream cheese mixture. Add chicken. Stir thoroughly.

Spread biscuit dough on a flour surface. Roll or press to ½” thickness. Cut 12 three-inch circles. Press into muffin cups bringing some dough up over the top edge.

Divide chicken mixture among the biscuits. Tuck the top edges over the chicken mixture so it is partially covered. Top with reserved pepper jack cheese.

Bake for ~30 minutes, checking after 20 minutes so they don’t burn.

Lift out of the muffin pan and put on a platter. Serve immediately with a fruit salad.

Lift out of the muffin pan and put on a platter. Serve immediately with a fruit salad.

DH’s Rating: 3.5 Tongues Up for dinner; 5 Tongues Up for appetizer. He didn’t think there was enough there there to make it an entrée. He liked the taste, just not what he wants. You eat dinner with a fork. You don’t pick it up.

http://www.tablespoon.com/recipes/chicken-pot-pie-cupcakes-recipe/1/?utm_source=blog&utm_medium=embed&utm_campaign=recipe-embed

http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html

http://quick-dish.tablespoon.com/2012/05/29/tex-mex-mini-chicken-and-cheese-pies/