Air Fryer Chocolate Cupcakes | Supergolden Bakes

Video Description

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. Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/air-fryer-chocolate-cupcakes/ Like this recipe? Hit LIKE & SUBSCRIBE to keep up with every new delish dish! 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 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 Chocolate Ganache Frosting NOTE: This needs to cool down before whipping – prepare before the cupcakes. 1. 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. 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. Make the Batter 1. Sift the dry ingredients – flour, sugar, cocoa powder and salt – into a large mixing bowl. 2. 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. 3. 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. 4. 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). The cupcakes are ready when golden and risen and a toothpick inserted in the middle comes out clean. 5. Transfer the cupcakes to a cooling rack and cool completely before adding any frosting. Buttercream Frosting 1. 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. Frost the cupcakes 1. Pipe a generous amount of chocolate frosting over the cupcakes and decorate with sprinkles. Serve immediately!