I’m a sucker for chocolate cupcakes, it’s just one of my guilty pleasures. So, of course, I had to make some air fryer chocolate mocha cupcakes to satisfy that craving. The secret ingredient in them is coffee, which makes the chocolate flavor even deeper and richer!
Rich, moist, chocolatey cupcakes bake up in your air fryer in 15 minutes or less. My conventional oven isn’t even preheated by then!
It’s also nice that you don’t need to heat up the whole house, so you can get your chocolate fix even when it’s hot outside. I sometimes make them when we’re having a barbecue, as they’re easy but also crowd-pleasing!
Cupcakes are so versatile, too. You can top them with a variety of different frostings to really enhance the flavors. I’m making a maple buttercream for them, but they go equally well with any chocolate or coffee based frosting flavors!
Honestly, I make a batch on the weekend and then sneak them for breakfast or dessert throughout the week. However, they’re perfect if you’re entertaining and your guests will love them!
Special Equipment Note: You’ll need a small muffin pan that fits in your air fryer basket. Alternatively, you can use silicone baking cups which are a bit more adaptable to a variety of air fryer shapes and sizes.
Ingredient Tips and Substitutions
You can use any unsweetened cocoa powder in place of the dark cocoa powder, but I like the depth of flavor you get with the dark
Any other type of oil can be used in place of the olive oil
Feel free to swap white vinegar for the cider vinegar
You can use brewed and cooled coffee in place of the cold brew
Swap other frosting types in as desired – chocolate, coffee, and maple are my favorite choices
If you want a denser, more moist cupcake, add an additional egg or some sour cream to the batter. You can also try some of my other box cake hacks for additional ideas on how to make a moister cake and cupcake!
How to Make Air Fryer Chocolate Cupcakes
Preheat your air fryer to 325°F (or the closest setting your air fryer has) and grease or line your cupcake cups
In a medium mixing bowl, combine all wet ingredients until well blended
Add all of the dry ingredients, and stir to thoroughly mix
Fill your chosen cupcake liners with batter about ¾ full
Place into the preheated air fryer basket in a single layer. If using individual cups, they can touch, but don’t mash them together or your cupcakes will be misshapen
Cook on the air fry setting for 12 minutes at 325°F
Cupcakes are done when a toothpick inserted in the center comes out clean (moist crumbs are fine, just not raw batter). Add additional time in small increments if needed to finish cooking
Remove to a wire rack to cool completely
For the Frosting
Beat the butter, maple syrup, and maple extract in a mixer (or with a hand mixer) until well combined
Add the powdered sugar to the bowl
Use a low speed setting to mix the powdered sugar into the butter (or else it will fly everywhere)
Increase to medium high and beat until fluffy (generally less than 1 minute)
If frosting seems too thick, add 1 tsp milk or cream at a time until desired consistency is reached
Pipe or spread frosting onto cupcakes once they’re completely cooled
What Goes Well With Chocolate Cupcakes?
Fresh fruit
Cheese platter
Salted nuts
Cookies
Mini cheesecakes
Ice cream
Milkshakes
Chocolate dipped pretzels
Potato chips
Candied bacon
Red wine
Mulled wine
Espresso martini
Chocolate martini
Irish coffee
Eggnog
Brandy
Stout beer
Milk
Hot cocoa
There are many things that go well with chocolate cupcakes (aside from frosting of course). Whether you’re looking for a drink pairing or additional offerings to put out on the party table, there’s a great variety to choose from.
Yes, you can use paper cupcake liners in an air fryer. It is still recommended to use them in a pan or silicone liners as well, as that helps to hold the shape of the cupcake better.
However, from a safety perspective, paper cupcake liners are perfectly fine for air fryer use.
Can You Bake Cupcakes in an Air Fryer?
Yes, you can bake cupcakes in an air fryer, and may do so on the air fry setting. No separate bake setting is needed.
The air fryer preheats faster than a traditional oven, and doesn’t heat the house up as much. However, the capacity is more limited when compared to an oven.
An 8-qt air fryer can bake approximately one dozen cupcakes at a time still.
Why Do You Put Vinegar in Cupcakes?
You put vinegar in cupcakes to help act as a leavening agent so they rise during baking. However, vinegar also imparts some flavor, which can be a nice combination with the flavor of your cupcake.
Try chocolate cupcakes with white, apple cider, or red wine vinegar.
Recipe Pro Tips
Use a pair of kitchen tongs to gently remove the cupcakes from the air fryer, as they will be hot
Do not remove the wrappers or liners until the cupcakes are cooled completely
My 8-qt air Ninja fryer holds one dozen cupcakes at a time, which is how many this recipe makes. For smaller capacity air fryers, cook in batches
Storage Tips
Store cupcakes in an airtight container out of the sunlight at room temperature for up to 2 days, or store in the refrigerator for up to 4 (but the cupcakes will start to dry out)
If you choose to use whipped cream instead of buttercream, then the cupcakes should be refrigerated immediately to prevent melting
Preheat your air fryer to 325°F (or the closest setting your air fryer has) and grease or line your cupcake cups
In a medium mixing bowl, combine all wet ingredients until well blended
1 Large egg, 2 Tsp vanilla extract, ¼ Cup olive oil, ½ Cup cold brew coffee, 1 Tbsp apple cider vinegar
Add all of the dry ingredients, and stir to thoroughly mix
1 ½ Cups all purpose flour, 1 Cup granulated sugar, ½ Cup dark cocoa powder, 1 Tsp baking soda, ½ Tsp salt
Fill your chosen cupcake liners with batter about ¾ full
Place into the preheated air fryer basket in a single layer. If using individual cups, they can touch, but don’t mash them together or your cupcakes will be misshapen
Cook on the air fry setting for 12 minutes at 325°F
Cupcakes are done when a toothpick inserted in the center comes out clean (moist crumbs are fine, just not raw batter). Add additional time in small increments if needed to finish cooking
Remove to a wire rack to cool completely
For the Frosting
Beat the butter, maple syrup, and maple extract in a mixer (or with a hand mixer) until well combined
½ Cup butter, ½ Tsp maple extract, 1 Tbsp maple syrup
Add the powdered sugar to the bowl
2 Cups powdered confectioner's sugar
Use a low speed setting to mix the powdered sugar into the butter (or else it will fly everywhere)
Increase to medium high and beat until fluffy (generally less than 1 minute)
If frosting seems too thick, add 1 tsp milk or cream at a time until desired consistency is reached
Pipe or spread frosting onto cupcakes once they’re completely cooled
Notes
You can use any unsweetened cocoa powder in place of the dark cocoa powder, but I like the depth of flavor you get with the dark
Any other type of oil can be used in place of the olive oil
Feel free to swap white vinegar for the cider vinegar
You can use brewed and cooled coffee in place of the cold brew
Swap other frosting types in as desired – chocolate, coffee, and maple are my favorite choices
If you want a denser, more moist cupcake, add an additional egg or some sour cream to the batter
Use a pair of kitchen tongs to gently remove the cupcakes from the air fryer, as they will be hot
Do not remove the wrappers or liners until the cupcakes are cooled completely
My 8-qt air Ninja fryer holds one dozen cupcakes at a time, which is how many this recipe makes. For smaller capacity air fryers, cook in batches
Store cupcakes in an airtight container out of the sunlight at room temperature for up to 2 days, or store in the refrigerator for up to 4 (but the cupcakes will start to dry out)
If you choose to use whipped cream instead of buttercream frosting, then the cupcakes should be refrigerated immediately to prevent melting
Exact nutritional values will vary based on brand of ingredients, any swaps or decorations added, and quantity consumed, so please consider this a guideline only
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I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
