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1
Preheat oven to 350 degrees.
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To make the cupcakes: Spray nonstick mini-muffin tins with cooking spray.
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(The muffin tin cups should be about 1 3/4 inches in diameter.)
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Set aside.
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In a small skillet or saute pan over medium to medium-high heat, melt the butter and saute the onion, celery and bell pepper for about 3 to 4 minutes, until just starting to get tender.
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Add the garlic and saute about 30 seconds more.
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Let cool.
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Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder and Old Bay seasoning.
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In a large bowl, whisk together the egg, milk and sour cream.
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When the sauteed vegetables are cool, add the cornmeal mixture to the egg mixture and mix lightly.
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Fold in the drained corn, cooked chicken, cooked bacon and vegetables along with any butter remaining in the pan.
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Do not over-mix; fold in just until evenly distributed.
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Spoon a heaping tablespoon of batter into each muffin cup, dividing the batter between 18 small cups.
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(You want to fill them to the top.)
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Bake the cupcakes for about 14 to 16 minutes or until a toothpick inserted in cupcake centers comes out clean.
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Rotate the pans after the first 7 to 8 minutes of baking.
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Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting.
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The cupcakes can be made up to 1 day in advance, covered and refrigerated before frosting.
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Storing these in the refrigerator is imperative as the chicken would spoil if left at room temperature for an extended period of time.
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(If reheating them, warm them for a minute or so in a 350-degree oven before frosting.
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).
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To prepare the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy.
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Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish.
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Serve warm.
