Air Fryer Chocolate Cupcakes

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.

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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 Time10

Cook Time18

Total Time28

Course: Dessert

Keyword: Air Fryer Chocolate Cupcakes

Servings: - 16

Calories: 467kcal

Author: Lucy Parissi | Supergolden Bakes

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.

Video

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.

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