Nashville Hot Fried Chicken Cupcakes
- Prep Time: 15 minutes
- Cook Time: 15 - 20 minutes
- Servings: 24
- Course: Main Dish
Cupcakes with a savory surprise and a fiery frosting.
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- For the Cake
- 1 box (15.25 oz.) yellow cake mix
- 24 small pieces of boneless fried chicken
- For the Frosting
- 1 package (8 oz.) package of cream cheese, softened
- 6 tablespoons unsalted butter
- 3 tablespoons sriracha
- 3 cups powdered sugar
- 3/4 cups cocoa powder
PREHEAT oven to 350°F. Line two muffin pans with Reynolds® Baking Cups. Place a small piece of fried chicken in each of the cups. Set aside.
PREPARE the cake mix as instructed on the box instructions. Pour batter over the chicken, into prepared muffin tins. Bake as instructed on the box instructions. Transfer to a wire rack to cool.
BEAT the cream cheese and butter in a standing mixer with the paddle attachment until light and fluffy. Add sriracha and continue beating to incorporate. Gradually add the powdered sugar and cocoa powder and continue beating until fully combined.
FROST cupcakes before serving.
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