Easy Air Fryer Cupcakes
User Reviews
5
Easy Air Fryer Cupcakes
Description
This recipe involves creaming butter with both white and brown sugars to build a rich base, then incorporating eggs and chocolate sauce for flavor and moisture. The dry ingredients include flour, hot chocolate powder, and baking soda, which combine to create a light crumb. Mixing dry ingredients slowly into the wet ingredients maintains batter consistency.
Silicone baking cups are filled about three-quarters full and placed in a single layer inside the preheated air fryer basket. The cupcakes cook at 275°F for 15 minutes or until a toothpick tests clean, resulting in a soft, evenly baked texture. After cooling, frosting or icing may be added to finish the cupcakes.
Tips include using room temperature ingredients to improve batter smoothness, measuring flour accurately by leveling in a cup, and using scoops to portion batter neatly. The cupcakes should be cooled on a wire rack before frosting and stored airtight for 2-3 days. Temperatures may vary by air fryer model, so checking doneness is advised. Paper liners inside silicone cups can aid cupcake removal.
Ingredients
- 2 cups flour
- 1 cup white sugar 200g
- ½ cup brown sugar 100g
- ⅓ cup hot chocolate powder
- 2 teaspoons baking soda
- ½ cup butter or shortening
- 2 egg
- 2 tablespoons chocolate sauce
- frosting optional, or icing
Instructions
- Preheat the air fryer to 275 degrees F / 135 degrees C.
- In a bowl, cream butter and sugar together until fluffy, then stir in the eggs and chocolate sauce. You can also use a stand mixer.
- In a separate bowl, combine flour, hot chocolate mix, and baking soda.
- Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
- Line the air fryer basket with silicone baking cups and add batter until each is three-quarters of the way full.
- Air fry for 15 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool, then top with frosting, if desired.
Notes
- Room temperature butter and eggs create a smoother batter mixture.
- Use leveled measuring cups for accurate dry ingredient amounts.
- Employ an ice cream or cookie scoop to fill baking cups cleanly and evenly.
- Cook cupcakes in a single layer inside the air fryer, doing batches if necessary.
- Paper liners can be placed inside silicone cups to ease cupcake removal.
- Cool cupcakes on a wire rack before applying frosting or icing.
- Air fryer baking times may need adjustment depending on model; test with a toothpick for doneness.
- Store baked cupcakes in an airtight container for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 202mg | 8% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
