Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat Air Fryer: Preheat your air fryer to 320°F (160°C) for about 5 minutes.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until smooth.
- Prepare Cupcake Liners: Place cupcake liners or silicone molds in the air fryer basket.
- Fill Molds: Spoon the batter into the liners, filling them about 2/3 full.
- Air Fry Cupcakes: Cook at 320°F (160°C) for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Cool in the molds for a few minutes, then transfer to a wire rack to cool completely before frosting.
Optional Frosting:
- Chocolate Ganache: Heat 1/2 cup heavy cream until just boiling, then pour over 1 cup of chopped chocolate. Stir until smooth and glossy. Allow to cool slightly before spreading over cupcakes.
Tips for Perfect Air Fryer Cupcakes
- Preheat the Air Fryer: This helps ensure even cooking.
- Use Silicone Molds: They are easier to remove and usually give better results than paper liners.
- Avoid Overfilling: Fill cupcake liners or molds only about 2/3 full to prevent overflow.
- Check for Doneness: Since air fryer models vary, start checking the cupcakes a few minutes before the recommended time to avoid overcooking.
Enjoy your deliciously moist and fluffy air fryer cupcakes!