Savory Buffalo Chicken and Cornbread Cupcakes

It only takes 35 minutes to make these savory buffalo chicken and cornbread cupcakes. They're a great game-day appetizer. MORE + LESS -

pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/3

cup milk

tablespoons butter or margarine, melted

egg

frozen fully cooked Buffalo chicken wing drummettes

package (8 oz) cream cheese, softened

1/4

cup ranch dressing

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1

Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
2

In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
3

Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
4

In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

Substitute blue cheese dressing for ranch.
If the corn muffins are too warm, the dressing mixture on top may be too soft to hold the drummette. If that happens, serve the drummettes on the side.