Chicken & Waffle Cupcakes

© Cathy Kelley


Chicken. And. Waffle. Cupcakes.

Let that sink in for a second.

And I haven't even mentioned the Maple Buttercream frosting yet!!!

One of my very best friends, is visiting this week and she has a slight (drastic understatement) fried chicken obsession. Last time she came, I took her to get Chicken and Waffles at Sweet Chick (next to Roscoe's, maybe the best on the planet). And I HAD to make these in honor of her visit.

I've only attempted this recipe once before, and not going to lie, it took a couple tries to get the frosting just right, but dang it was worth it! The cupcakes are so sweet and moist, the frosting so creamy and seriously, HOW GOOD DO THEY LOOK??? SO GOOD. Well, they taste even better.

Not even going to write a long post about it, because I need my hands free to eat more cupcakes. Soooo here's the recipe...

© Cathy Kelley

Prep Time: 15 min

Bake Time: 20 min

Yields: 12 cupcakes


1 cup of unsalted butter (softened and separated)

1 cup granulated sugar

3 large eggs

2 tsp vanilla extract

1/2 cup whole milk or buttermilk

1/2 cup pure maple syrup (separated)

2 cups all purpose flour

2 tsp baking powder

2 cups powdered sugar

1/4 tsp salt

12 pieces of popcorn chicken, prepared (I get frozen store-bought popcorn chicken to make this recipe)

© Cathy Kelley


1. Preheat your oven to 350 degrees. Line cupcake tin.

2. In a medium bowl, cream together 1/2 cup or one stick of butter and the granulated sugar. Beat in the eggs and vanilla extract. Add in your flour and baking powder, and pour in your milk and 1/2 cup of maple syrup. Stir until batter is smooth.

3. Pour your batter just slightly over half-way into each cupcake tin. They will rise to the top (like you on all of your friend's pot luck invite list, when they find out you have this recipe).

4. Bake for 15-20 minutes, until almost completely done... but still need a couple minutes. I use a toothpick to check the consistency/bakeness of the cupcakes. Take them out of the oven and cool off for a couple minutes. Ultimately, you should be able to handle them without them being too hot or breaking.

OPTIONAL NEXT STEP: If you don't have a waffle iron or want to make the cupcakes faster, just bake the cupcakes to completion. But I will say, it makes the the cupcakes look OH SO Beautiful!

5. Turn on your waffle iron. I put cooking spray on my waffle iron for easy removal, but may not be necessary if yours is non-stick. After the iron is hot, scoop about a golfball sized dollop of batter onto a section of the iron and do not close the lid. Let cook for about 45 seconds or until you see the edges begin to turn golden brown. Place you cupcake top down on the batter side of waffle. Let sit for another minute or so, until they have attached together. Put back in the cupcake tin and repeat until all 12 are finished. If you've measured properly, you should have just enough batter to complete this.

6. Pop the waffle cupcakes back in the oven for about 3-5 minutes, to make sure the tops and bottoms are connected and there is no uncooked batter. Once you take them out, let cool and start making your frosting.

7. In a medium bowl, cream the rest of the softened butter (1 stick). Mix in 1/4 cup maple syrup and a 1/4 tsp salt. Slowly add in your powdered sugar (I add 1/2 cup at a time so I don't end up in a sugar cloud). Mix until completely combined and smooth. If you find the frosting is not thick enough, add more powdered sugar, until it's the desired consistency.

8. Once your cupcakes have cooled, you can frost and garnish with a piece of chicken! And they're ready to eat!!! You can top with more maple syrup, but I find they're already sweet enough.

Was this the kind of soul food you needed? Should I stick to healthier recipes, cupcakes and desserts, or a bit of both? Let me know! And if you make these, show me your pics on Twitter!

© Cathy Kelley

#baking #cupcakes #recipes #dessert


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