Buffalo Chicken Cupcakes

I love anything with buffalo chicken involved, so I'm always looking for new ways to make it.  This was a great tasting dish and was super easy to make.  It's essentially buffalo chicken dip and wonton wrappers baked.  So, so yummy.  I'll be making this again very soon.

Buffalo Chicken Cupcakes
adapted from The Girl Who Ate Everything

1 (8 oz) package of 1/3 fat cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar, divided
2 shredded chicken breasts (or 1 large can)
24 wonton wrappers
1/4 cup blue cheese crumbles

Preheat oven to 375F.  Spray muffin tin with light coat of cooking spray.  In medium bowl, use a hand mixer to combine cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar.  Stir in shredded chicken. 

Place a wonton wrapper in the bottom of each muffin tin and press down.  Spoon in about a tablespoon of the chicken mixture in each of the cups.  Put another wonton wrapper in each cup.  Then pour another tablespoon of chicken mixture in each cup.  Sprinkle with cheddar cheese and blue cheese crumbles.

Bake for 18 minutes or until the edges are brown.  If they are too brown after 10 minutes, cover the tin with foil.  When done, remove from oven and let cool 5 minutes.  Loosen around the edges with a knife and pop cupcakes out.