Air Fryer Chocolate Cupcakes

By Lucy Parissi

No ratings yet

, Published Nov 22, 2025

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Air Fryer Chocolate Cupcakes – rich, soft and deeply chocolatey with gorgeous domed tops that are just begging for frosting. Made with simple pantry ingredients and baked right in your air fryer, they’re perfect for celebrations or as a treat when the chocolate cravings hit.

An air fryer chocolate cupcake with chocolate frosting and colorful sprinkles sits in a brown paper liner on a white cake stand with a blue rim.

If you’ve ever wished you could whip up a batch of homemade chocolate cupcakes without heating up the whole kitchen, your air fryer is about to become your new baking BFF. These Air Fryer Chocolate Cupcakes start with a simple batter made from all-purpose flour, cocoa powder, light brown sugar and butter, enriched with buttermilk, eggs and vanilla for a soft, tender crumb.

Add your favorite frosting or a simple dusting of powdered sugar and you’ve got bakery-style cupcakes everyone will fall in love with.

Air fryer chocolate cupcakes with chocolate frosting and rainbow sprinkles sit on a white marble surface; one cupcake is cut in half, showing its moist interior, with a yellow-handled knife nearby.

Table of Contents

Here’s What You’ll Need

Everything in this recipe is easy to find and likely already in your kitchen. Use a chocolate ganache frosting for a double hit of chocolate goodness or opt for classic chocolate buttercream – these chocolate cupcakes will be delicious either way.

  • Flour: All-purpose flour (plain flour) gives just the right amount of structure so the cupcakes rise tall yet stay soft.
  • Light brown sugar: Adds sweetness plus a hint of caramel flavor thanks to the molasses. Make sure there are no lumps in the sugar before using.
  • Cocoa powder: Use a good-quality unsweetened cocoa powder for deep, rich taste.
  • Baking powder: The leavening agent that helps your cupcakes rise into those pretty domes. Make sure it’s fresh for the best lift.
  • Unsalted butter: The butter needs to be firm but not fridge-cold. You can also use margarine.
  • Buttermilk: The secret to a soft, tender crumb. Buttermilk adds a gentle tang and reacts with the leavening, giving a light, fluffy texture.
  • Eggs: Use large eggs at room temperature to prevent the batter from curdling.
  • Vanilla bean paste or real extract: Enhances the chocolate flavor and gives the cupcakes that classic “bakery” aroma.
Top-down view of baking ingredients in bowls: cocoa powder, flour, butter or margarine, light brown sugar, buttermilk, vanilla, large eggs, and baking powder, each labeled with white text on the image.

How to Make Air Fryer Chocolate Cupcakes

Make the batter

  1. Sift the dry ingredients (or simply combine) – flour, sugar, cocoa powder and salt – into a large mixing bowl. Add the butter and beat on a low speed setting with a hand mixer (or stand mixer fitted with the paddle attachment) until you have a sandy consistency.
  2. The wet ingredients go in next – add the buttermilk, eggs and vanilla and beat until the batter is smooth. Use a spatula to scrape the bowl halfway through.
  3. Use a cookie scoop to fill the cupcake cases. Place in the air fryer basket, spaced slightly apart. and bake in batches for 18-20 minutes.
  4. The cupcakes are ready when golden and risen and a toothpick inserted in the middle comes out clean. Transfer the cupcakes to a cooling rack and cool completely before adding any frosting.
A four-step collage: Mixing chocolate cake mix, adding two eggs, blending the batter until smooth, and scooping it into cupcake liners in a muffin tin.

Make the frosting and assemble

These chocolate cupcakes can be paired with your favorite frosting. I am using chocolate ganache here but I will also provide a chocolate buttercream recipe in the card below.

  1. Add heavy cream and chocolate chips into a mixing bowl and microwave for 20-30 second bursts, stirring in between, until the chocolate is almost melted. Let stand for a couple of minutes then stir until glossy and smooth.
  2. Let the ganache to cool down at room temperature until it has thickened to the consistency of soft peanut butter. Whisk on medium-high speed until you the ganache is fluffy and holds peaks. Transfer to a piping bag fitted with a large star tip.
  3. Pipe a generous amount of chocolate frosting over the cupcakes and decorate with sprinkles. Serve immediately!
Side-by-side image: On the left, chocolate cupcake batter is being mixed in a white bowl with a hand mixer. On the right, chocolate frosting is being piped onto a baked chocolate cupcake in a paper liner.

Lucy’s Pro Tip

Chocolate Ganache Tips

  • Do not put the ganache in the fridge to cool it down quickly – it’s likely to set hard and then you won’t be able to whip it. If it cools down too much, reheat gently over a double boiler until you can stir it easily.
  • The recipe makes a generous amount – if you have leftovers you can freeze them for up to 3 months. Thaw overnight in the fridge and bring back to room temperature before using.

Storing instructions

  • Make-ahead – Bake the cupcakes a day ahead, cool completely and store in an airtight container. Frost just before serving to keep them tasting fresh.
  • Room temperature – Store the cupcakes in an airtight container at room temperature for up to 3 days. Keep them out of direct sunlight and away from heat sources.
  • Fridge – If you frost with cream cheese or any perishable frosting, store the cupcakes in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.
  • Freezing – Freeze unfrosted cupcakes on a tray until solid, then transfer to a freezer bag or airtight containe for up to 3 months. Thaw at room temperature, then frost and decorate as desired.
A close-up of a chocolate cupcake in a brown paper liner, topped with swirled chocolate frosting, sits on a piece of parchment paper against a light background.

FAQs and answers

Can I bake these in an oven instead of an air fryer?

Yes. If you don’t have an air fryer, you can bake the cupcakes in a preheated oven at 350°F (180°C) until a toothpick inserted into the center comes out clean. The timing will be slightly longer than in the air fryer, so start checking after about 18–20 minutes.

I don’t have buttermilk – what can I use instead?

You can make a quick buttermilk substitute by combining a tablespoon of lemon juice or white vinegar and milk into a measuring cup and letting it sit for 5 minutes or until the milk curdles.

How many cupcakes does this make and will they fit in my air fryer?

The exact number will depend on the size of the cupcakes cases. You will need to bake in batches unless you have an air fryer with a mega-sized basket. Most air fryers comfortably fit 6–8 cupcakes at a time in silicone or paper liners. Make sure there’s a little space between cupcakes so the hot air can circulate.

Do I need special cupcake molds?

You can use a metal or silicone cupcake pan that fits inside your air fryer basket or use sturdy silicone liners. If you’re using paper liners, double them up so they don’t collapse as the batter cooks.

Why did my cupcakes sink in the middle?

This can happen if you overfill the liners, open the air fryer basket too often during baking or your baking powder is old. Fill the liners about two-thirds full, avoid peeking until they’re nearly done and check that your leavening is within date.

If you try these Air Fryer Chocolate Cupcake recipe, I’d love to know what you think! Leave a comment and rating on the recipe card and tell me how they turned out in your air fryer. Follow me on Pinterest for more easy recipes and don’t forget to tag me on  @Instagram or TikTok so I can see your creations.

An air fryer chocolate cupcake with chocolate frosting and colorful sprinkles sits in a brown paper liner on a white cake stand with a blue rim.
Pin Print
No ratings yet

Air Fryer Chocolate Cupcakes

By Lucy Parissi | Supergolden Bakes
Moist, fluffy Air Fryer Chocolate Cupcakes made from scratch with cocoa, brown sugar and buttermilk. Quick to mix, perfectly risen and ready to frost in no time with chocolate ganache or buttercream.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 – 16
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Video

Equipment

Ingredients

For the cupcakes

  • 1 ⅔ cups (200g) flour all-purpose / plain
  • 1 ¼ cups (250g) light brown sugar
  • ½ cup (50g) cocoa powder
  • ½ tsp baking powder
  • ½ cup (115g) unsalted butter cubed
  • 2 large eggs room temperature
  • ½ cup (120ml) buttermilk SEE NOTE 1
  • 2 tsp vanilla bean paste or extract

Ganache Frosting

  • 1 ½ cups (360ml) cream heavy cream / double cream
  • 1 ½ cups (340g) semi-sweet chocolate chips
  • 1 tbsp golden corn syrup (golden syrup) optional

Chocolate Buttercream Frosting

  • 2 cups (240g) powdered sugar (icing sugar)
  • 5 tbsp cocoa powder unsweetened
  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (80ml) cream, heavy / double
  • 1 tsp vanilla bean paste or extract

To decorate

  • sprinkles, chocolate shavings, M&Ms etc.

Instructions 

Make the batter

  • Sift the dry ingredients – flour, sugar, cocoa powder and salt – into a large mixing bowl.
    1 ⅔ cups (200g) flour, ½ cup (50g) cocoa powder, ½ tsp baking powder, 1 ¼ cups (250g) light brown sugar
  • Add the cubed butter and beat on a low speed setting with a hand mixer (or stand mixer fitted with the paddle attachment) until you have a sandy consistency.
    ½ cup (115g) unsalted butter
  • The wet ingredients go in next – add the buttermilk, eggs and vanilla and beat until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl halfway through.
    2 large eggs, ½ cup (120ml) buttermilk , 2 tsp vanilla bean paste
  • Use a cookie scoop to fill the cupcake cases. Air fry at 320°F (160°C), in batches, for 18-20 minutes (adjusting the baking time as needed – SEE NOTE 2). The cupcakes are ready when golden and risen and a toothpick inserted in the middle comes out clean.
  • Transfer the cupcakes to a cooling rack and cool completely before adding any frosting.

Chocolate Ganache Frosting

  • NOTE: This needs to cool down before whipping – prepare before the cupcakes. Add heavy cream, chocolate chips and syrup if using into a mixing bowl and microwave for 30 second bursts, stirring in between, until the chocolate is almost melted. Let stand for a couple of minutes then stir until glossy and smooth.
    1 ½ cups (360ml) cream, 1 ½ cups (340g) semi-sweet chocolate chips, 1 tbsp golden corn syrup
  • Let the ganache to cool down at room temperature until it has thickened to the consistency of soft peanut butter. Whisk on medium-high speed until you the ganache is fluffy and holds peaks. Transfer to a piping bag fitted with a large star tip.

Buttercream Frosting

  • Sift the sugar and cocoa powder into a mixing bowl. Add the remaining ingredients and whisk on low speed to combine. Increase the speed to medium-high and beat until the frosting holds peaks. Transfer to a piping bag fitted with a large star tip. 
    2 cups (240g) powdered sugar, 5 tbsp cocoa powder, ½ cup (115g) unsalted butter, softened, ⅓ cup (80ml) cream, heavy / double, 1 tsp vanilla bean paste

Frost the cupcakes

  • Pipe a generous amount of chocolate frosting over the cupcakes and decorate with sprinkles. Serve immediately!
    sprinkles, chocolate shavings, M&Ms etc.

Notes

NOTE 1: You can make a quick buttermilk substitute by combining a tablespoon of lemon juice or white vinegar and milk into a measuring cup and letting it sit for 5 minutes or until the milk curdles.
NOTE 2: You may need to adjust the cooking time depending on how large the cupcake cases are. The second batch of cupcakes will bake a little faster than the first – check at 16 minutes.
Ganache Tips: Do not put the ganache in the fridge to cool it down quickly – it’s likely to set hard and then you won’t be able to whip it. If it cools down too much, reheat gently over a double boiler until you can stir it easily. The recipe makes a generous amount – if you have leftovers you can freeze them for up to 3 months. Thaw overnight in the fridge and bring back to room temperature before using.

Nutrition

Calories: 467kcal | Carbohydrates: 56g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 102mg | Potassium: 241mg | Fiber: 2g | Sugar: 39g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Like this recipe? Leave a comment below!

You may also like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating