Description
These quick and easy chocolate cupcakes bake in your air fryer in just 8-10 minutes! Starting with cake mix makes them foolproof while the air fryer creates a unique texture with slightly crisp tops and extra-moist centers.
Ingredients
1 box chocolate cake mix (15.25 oz)
3 large eggs
½ cup vegetable oil
1 cup water
Optional: ½ cup mini chocolate chips
For frosting: ½ cup (1 stick) unsalted butter, softened
For frosting: 1¾ cups powdered sugar
For frosting: ¼ cup unsweetened cocoa powder
For frosting: 2 tablespoons milk
For frosting: 1 teaspoon vanilla extract
For frosting: Pinch of salt
Instructions
Preheat your air fryer to 320°F (160°C) for about 3 minutes.
Line silicone cupcake molds or use foil cupcake liners in the air fryer basket or tray.
In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth.
If using chocolate chips, fold them in gently
Fill each liner about ⅔ full with batter. Don’t overfill, as the cupcakes will rise.
Place filled liners in the air fryer basket, making sure they’re not touching. Work in batches of 4-6 cupcakes depending on your air fryer size.
Cook for 8-10 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove cupcakes carefully and transfer to a wire rack to cool completely before frosting.
For the frosting, beat the butter until creamy and smooth, about 2 minutes.
Gradually mix in powdered sugar, cocoa powder, and salt until incorporated.
Mix in milk and vanilla, then beat on medium-high speed until light and fluffy, about 3 minutes.
Frost the completely cooled cupcakes using a piping bag with a decorative tip or simply spread with a knife.
Notes
Foil liners or silicone molds work best in the air fryer. Paper liners may blow around unless weighed down with batter.
Don’t crowd the air fryer basket – air needs to circulate for even baking.
Every air fryer cooks differently, so watch the first batch closely and adjust timing as needed.
For fudgier cupcakes, add 2 tablespoons of instant pudding mix to the batter.
These cupcakes stay fresh in an airtight container at room temperature for 2-3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 185
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: air fryer chocolate cupcakes, cake mix cupcakes, air fryer dessert, quick cupcakes, easy chocolate cupcakes, small batch cupcakes