Click on the image, above to submit to Pinterest.
Air Fryer Chocolate Cupcakes
Air Fryer Chocolate Cupcakes is a modern British recipe for a classic chocolate cupcake that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Chocolate Cupcakes.
prep time
20 minutes
cook time
12 minutes
Total Time:
32 minutes
Makes:
8
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesBritish Recipes
If you think about it, an air fryer is basically a fan-assisted oven. So it should be no surprise that you can make cupcakes in an air fryer. Now, airflow in an air fryer is a little better compared with a fan-assisted oven. So, you would use the same cooking temperature 160°C but cook for slightly less time (12 minutes as opposed to 15 minutes). So converting cupcakes to an air fryer is really not a major issue. Though I tend to use silicone cupcake moulds (because I have them) you can use paper cupcake cases with no issues in the air fryer. However, I would recommend putting a silicone mat or something on top of your mesh basket to provide a stable base.
Ingredients:
Cupcake Ingredients:
400g (16 oz) Self-raising Flour
450g (1 lb) Caster Sugar
50g (1/2 cup less 1 tbsp) Cocoa Powder
200g (1 cup less 1 tbsp) Butter at room temperature
4 Medium Eggs
1 tbsp Vanilla Extract
480ml (2 cups) Skimmed Milk
1 tbsp Extra Virgin Olive Oil
Chocolate Buttercream Ingredients:
230g (1 cup) Butter
420g (15 oz) Icing Sugar
45g (1/3 cup) Cocoa Powder
3 tbsp Single (light) Cream
2 tsp Vanilla Extract
1 tbsp runny honey
Method:
Cream together butter and sugar in a bowl until pale and fluffy. Crack the eggs into the bowl, add the vanilla extract and the extra virgin olive oil then beat with a hand mixer. Once the mixture is creamy beat in cocoa powder, flour and milk and mix with a wooden spoon. (Don’t use a hand mixer here as it will over mix the batter.) If the batter is too thick, adjust with a little more skimmed milk or water.
Divide the batter between the grease or lined wells of muffin cups then transfer your chocolate cupcakes to the air fryer and cook for 12 minutes at 160°C (320°F). Once baked, carefully remove from the air fryer and set aside to cool.
Whilst the cupcakes are cooling prepare the chocolate buttercream. Using your hand mixer mix the icing sugar into the butter. Add in other ingredients and carry-on mixing until you have a creamy buttercream. Refrigerate while your cupcakes cool.
Spoon the chilled buttercream into a piping bag fitted with your choice of nozzle (I used a large star nozzle). Pipe your desired pattern on top of the cupcakes, garnish with finely-grated lime zest and serve.
