Roll out two sheets of puff pastry together on a lightly floured surface. Brush with softened butter, roll into a log, and chill for 20 minutes.

Preheat oven to 425°F (220°C). Slice the chilled pastry log into ½-inch rounds, flatten into cupcake shapes, and place in a mini muffin pan.

Mix softened cream cheese, grated cheddar, pickled jalapeños, chives, and bacon crumbles in a bowl until creamy.

Spoon the filling into each pastry shell, leaving space at the top to prevent overflow.

Bake for 15-20 minutes or until golden brown and puffed. Add fresh jalapeño slices on top in the last 5 minutes.

Remove from oven, cool slightly, and top with sweet chili sauce before serving warm.