Chicken and Waffles Cupcakes - One Dozen

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Chickwafcup - Cupcakes
4.00 LBS
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Chicken & Waffle Cupcakes

One Dozen


Yield: 12 cupcakes


Maple Cinnamon Scented Cupcake:
1 1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
1/2 cup sugar
1/2 cup (4 oz) unsweetened applesauce
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1/4 cup vegetable oil
1/4 cup buttermilk

Maple Buttercream:
1 stick butter, room temperature
1/2 pound powdered sugar
1 teaspoon vanilla extract
3 tablespoons maple syrup, plus more for drizzling
pinch of salt

12 pieces fried chicken (such as Chick-Fil-A nuggets)
1 Waffle, cut into 12 pieces


Maple Cinnamon Scented Cupcake:
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.

In a medium size bowl combine dry ingredients (flour, cinnamon, salt, baking soda, and baking powder). Set aside.

In stand mixer, beat eggs, sugar, applesauce, vanilla extract, maple syrup and vegetable oil.

With the mixer on low, alternate dry ingredients and buttermilk, until fully combined.

Fill cupcake liners 3/4 full and bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Cool on cooling rack before frosting.

Maple Buttercream:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar.

Pipe buttercream onto cooled cupcakes. Skewer a piece of waffle and fried chicken with a toothpick and stick on top of buttercream. Before serving, drizzle maple syrup on top!

Maple Cinnamon Scented Cupcake: Novice Chef Blog Original