Chocolate Cupcakes in the Air Fryer
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Calories
352 kcal
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Course
Dessert
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Cuisine
International
Chocolate Cupcakes in the Air Fryer
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These Chocolate Cupcakes in the Air Fryer decorated with chocolate buttercream are any chocoholic's dream come true. The chocolate sponge is moist, rich and chocolatey, while the buttercream frosting is silky, smooth and intensely chocolatey. You won't even believe how quickly you can whip up these chocolate cupcakes, the sponges are out of the air fryer in just 12 minutes, and the buttercream takes no time to be ready. What a treat!
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Ingredients
For the sponges
- 125 g plain flour
- ½ teaspoon baking powder
- 2 eggs
- 150 g granulated sugar
- 85 g butter
- 25 g cocoa powder
- 125 ml milk
For the chocolate buttercream
- 300 g icing sugar ( confectioners' sugar)
- 150 g butter, soft
- 25 g cocoa powder
- 2 tablespoon milk
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Instructions
- Pour the milk into a pan set over a medium heat.
- Cut the butter into cubes and add it to the pan.
- Leave it to simmer until the butter is melted, then remove the pan from the heat and set it aside.
- Add the sugar and eggs to a large mixing bowl, and use a hand mixer to beat them together until the eggs are have a pale yellow colour.
- Sift in the flour and the cocoa powder, add the baking powder and milk mixture, and use a spatula to mix them into a smooth batter.
- Divide the batter evenly between 12 silicone cupcake/muffin cases, and arrange them in the air fryer drawer - work in batches as they won't all fit in at once.
- Air fry them for 12 minutes at 160 degrees Celsius (320 Fahrenheit) until the sponges are well risen and a skewer inserted in the middle comes out clean.
- Repeat the process with the rest of the cupcakes, then arrange the sponges on a cooling rack to cool down completely.
- To make the chocolate buttercream, sift the icing sugar and cocoa powder and add them to a blender or kitchen aid together with the soft butter and milk.
- Blitz until you get a smooth cream.
- Use a piping bag fitted with a large star nozzle to decorate each cupcake with the chocolate buttercream.
Notes
- Silicone cupcake or muffin cases are a must for the air fryer, I actually love using them in the oven too, even if I use a muffin tin, as the sponges pop out straight away and do not stick at all to the cases.
- There is no need to grease and flour silicone cases either, and while the paper cases stick badly to the baked sponges, you don't have this issue with the silicone ones.
- If you want to bake the cupcakes in the oven, the baking time will be a bit longer, I usually bake them at 180 degrees Celsius (350 Fahrenheit) for 20 minutes.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
143mg
(6%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
550IU
(11%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 143mg | 6% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 550IU | 11% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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