Air Fryer Double Chocolate Sea Salt Cupcakes are so good! These are amazing if you are looking for the perfect dessert to end any meal!
I have a great yearning for a cupcake now and then; they are so good and easy to serve. Who doesn’t love their own baked good, all to themself?
And I happen to really love sea salt and chocolate, so this is the perfect combination. They are amazing when baked in the Air Fryer!
If you love chocolate like I do, this recipe is perfect for you and your family. The light and airy frosting lends itself to bringing out more of the chocolate flavor, and it makes for an incredible dessert.
If you have not baked yet in the Air Fryer, this is the perfect recipe; they are so easy to bake, and you will wonder how your cupcakes got so fluffy! They will remind you of the local bakery store, and you will be surprised that you made them–in your air fryer.
If you are looking for even more Air Fryer Dessert Recipes, some of my favorites are AIR FRYER BEST CHERRY TURNOVERS, AIR FRYER CINNAMON STICKY BUNS, AIR FRYER CINNAMON CHURRO BITES, and AIR FRYER S’MORES BANANA BOATS.
Ingredients Needed For Air Fryer Double Chocolate Sea Salt Cupcakes
- Butter
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Milk
- Powdered Sugar
- Chocolate Chips
- Sea Salt
How To Make Air Fryer Double Chocolate Sea Salt Cupcakes
Start by lining your muffin tins with paper liners.
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium speed until light and fluffy– about two minutes. Next, add the eggs and vanilla and mix to combine.
In a small bowl, whisk together the flour and baking powder. With the mixer on low speed, add the flour and milk alternating. Begin by adding ⅓ of the flour, followed by ½ of the milk, another ⅓ of the flour, the remaining ½ of the milk, and finally, the rest of the flour.
Mix just until no large lumps remain. You don’t want to overmix! The batter will be thick, but that’s okay.
Divide the batter between the muffin tins, filling each one about ¾ of the way full. Set the pan into the air fryer for 10-12 minutes, at 320 degrees F, air fryer setting, or until a toothpick inserted into the center comes out clean.
Transfer the cupcakes to a wire rack to cool before icing.
How To Make The Frosting
Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy. With the mixer on low, slowly add the powdered sugar a little at a time. Once all of the powdered sugar has been added, add the melted chocolate. Turn the mixer to high speed and beat the icing until it is light and fluffy– about 2 minutes.
Air Fryer Double Chocolate Sea Salt Cupcakes Pro Tips
- The most important thing about baking is making sure that you measure the flour correctly. Otherwise, it will not be the correct consistency. Check out this guide on how to measure flour correctly for the perfect cupcakes.
- This recipe will work with any air fryer. I have made cupcakes successful in the Ninja Foodi, Instant Pot Votex Plus, and other Air Fryer basket sn oven models. The time will vary within a few minutes.
- For best results let the cupcakes cool, before adding the frosting.
How to Store Frosted Cupcakes
After you frost the cupcakes, you will need to store them in an airtight container. You can either place them into the refrigerator, and they will last about 1 to 2 days.
For best results, place them on the counter for about 20 minutes before serving.
Can I Freeze Cupcakes?
Yes, freezing cupcakes is a great time-saver. However, I strongly recommend that you freeze them before frosting them for the best results.
To freeze, let them cool to room temperature and then place them into a freezer bag. They will last in the freezer for about 1 to 2 months.
You can either thaw them at room temperature or in the refrigerator overnight. Then frost the cupcakes before serving.
Can I Make the Frosting Ahead?
Yes, if you want to make the frosting ahead of time. Make the frosting from 2 to 3 days ahead of time, and keep it in an airtight container in the refrigerator.
Then when you want to frost the cupcakes, bring the frosting to room temperature before frosting the cupcakes.
What Muffin Pan Can I Use In The Air Fryer?
While we all have muffin pans in our pantry or cabinets, you might find that the muffin pan you used in your oven does not fit. This will depend on what air fryer you own.
Some of my favorite air fryer muffin pans that fit in most Air Fryer Basket Models are (affiliate link included)
- 2Pcs Muffin Pan 4 Cup Standard Size Air Fryer Small Oven Cupcake Baking Pan Non-Stick Carbon Stainless Steel By HYTK
- Muffin Pan,4 Cup Non-Stick Carbon Steel Cupcake Pan/ Bakeware/Non-Stick Muffin Tin/Cupcake Cup, Easy to Clean ， Carbon Steel Muffin Tray Standard Baking Mold.
More Easy Air Fryer Recipes
- AIR FRYER S’MORES BANANA BOATS
- AIR FRYER COOKIE DOUGH EGG ROLLS
- EASY AIR FRYER APPLE PIE EGG ROLLS
- AIR FRYER PEANUT BUTTER BANANA EGG ROLLS
- AIR FRYER RASPBERRY WONTONS
- EASY APPLE PIE CINNAMON ROLL CUPS
- AIR FRYER CINNAMON SUGAR APPLE PUFF PASTRY
- EASY AIR FRYER BLUEBERRY CHEESECAKE EGG ROLLS
Don’t Forget To Pin!
Air Fryer Double Chocolate Sea Salt Cupcakes
Description
Ingredients
Cupcakes:
- 1 stick butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup milk
Frosting:
- 1 stick butter, softened
- 1 teaspoon pure vanilla extract
- 2 ½ cups powdered sugar
- ½ cup chocolate chips, melted and cooled
- Flake sea salt for garnish
Instructions
- Start by lining your muffin tins with paper liners.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Cream the butter and sugar together on medium speed until light and fluffy– about two minutes. Next, add the eggs and vanilla and mix to combine.
- In a small bowl, whisk together the flour and baking powder.
- With the mixer on low speed, add the flour and milk alternating. Begin by adding ⅓ of the flour, followed by ½ of the milk, another ⅓ of the flour, the remaining ½ of milk, and finally the rest of the flour.
- Mix just until no large lumps remain. You don’t want to overmix! The batter will be thick, but that’s okay.
- Divide the batter between the muffin tins, filling each one about ¾ of the way full. Set the pan into the air fryer for 10-12 minutes, at 320 degrees F, air fryer setting, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool before icing.
- Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy.
- With the mixer on low, slowly add the powdered sugar a little at a time. Once all of the powdered sugar has been added, add the melted chocolate.
- Turn the mixer to high speed and beat the icing until it is light and fluffy– about 2 minutes.
- Transfer to a piping bag fitted with your choice of tip. Frost the cupcakes and sprinkle with sea salt.
Equipment
- Muffin Pan, or Muffin Tin
- Cooking Spray
Nutrition
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