Chicken 'N Waffles Cupcakes

Chicken 'N Waffles Cupcakes

You guys, I tried. I really tried. To make you a healthy dessert, that is. Somehow I instead ended up with a maple syrup doused, buttery cream enveloped, fried chicken topped cupcake....about as far from healthy as I could possibly get. I have no idea how this happened....

Actually, I do. You see first I tried to make healthy funfetti cupcakes....and they turned purple. Then I attempted quinoa brownies and they were just, welllllll, gross (unless you covered them in chocolate cream cheese frosting and chocolate chips, which kind of defeats the whole quinoa thing). So I gave up and then these happened. Tell your new year's resolutions I said "What's up?" & "YOLO!"

Chicken 'N Waffles Cupcakes

yields 9


Buttermilk Cinnamon Cupcakes:

  • 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
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons pure maple syrup
  • 1/2 cup vegetable oil
  • 1/4 cup milk mixed with
  • 1 tbsp. apple cider vinegar (or use 1/4 c. buttermilk)

Maple Buttercream:

  • 1/4 cup each of butter and margarine
  • 3 cups powdered sugar 
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • Pinch of salt

For Assembly:

  • 9 Pieces Fried Chicken (I used Popeyes chicken nuggets)
  • 1 Waffle, cut into 9 pieces
  • 9 Toothpicks
  1. Preheat your oven to 350 degrees. Beat together, at medium speed, the eggs, sugar, vanilla extract, maple syrup and vegetable oil (I used my stand mixer for this part).
  2. Turn the mixer to low and add in the cinnamon, salt, baking soda and baking powder. Next alternate adding the flour and the milk mixture (or buttermilk) until fully combined.
  3. Line your cupcake pan with liners, then fill each liner 3/4 full. Right before placing the cupcakes in the oven, turn the temperature down to 325 degrees (this is a very crucial step if you want your cupcakes to be fluffy). Bake the cupcakes 18-25 minutes, or until a toothpick inserted in the center comes out clean. Mine took 21 minutes, but everyone has different ovens, so make sure to check yours.
  4. While the cupcakes are baking prepare your frosting by first creaming the butter and margarine in the bowl of an electric or stand mixer. Add the remaining ingredients and beat until smooth and well-combined. If you prefer a stronger maple flavor, feel free to add more syrup and for thicker frosting, add more sugar.
  5. Once your cupcakes have cooled, pipe on the buttercream.
  6. Using toothpicks skewer together a piece of waffle and fried chicken and stick on top of the cupcake.