Step 1: Prep the ramekins
Brush the insides with melted butter. Dust with cocoa powder.

• Stuffani’s tip: This step feels extra, but trust me this is what makes the cakes flip out beautifully. Otherwise, they cling like guilt.

Step 2: Preheat the air fryer
Set it to 330°F (165°C) for 3 minutes.

• Stuffani’s whisper: Don’t skip preheating. Cold baskets give you sad middles, not lava dreams.

Step 3: Mix the batter
In a bowl, whisk cake mix, egg, oil, and water until smooth.

• Stuffani’s truth: My mom taught me to stir like you mean it. Smooth batter = soft cake.

Step 4: Fill and hide the chocolate
Pour half the batter into ramekins. Add chocolate chips in the center. Top with remaining batter.

• Stuffani’s moment: This part feels like a secret you’re hiding joy inside cake. Let the kids help. It’s one of my go-to easy air fryer recipes for beginners and memory-making.

Step 5: Air fry to perfection
Place ramekins in your basket, level. Cook 8–10 minutes. Edges should look set, centers slightly soft.

• Stuffani’s advice: I pull them at 9 minutes for a gooey middle. Don’t overthink it.

Step 6: Rest and flip
Let cool for 1 minute. Run a knife around the edges. Flip gently onto a plate.

• Stuffani’s reminder: Be gentle. They’re soft-hearted like us on hard days.