Air Fryer Chocolate Fudge Mini Cakes
These deliciously chocolatey mini fudge cakes come together quickly in the air fryer, making them perfect for entertaining.
Equipment
- 1 Air Fryer
Ingredients
- 7 oz 70% dark chocolate broken into pieces
- 3/4 cup unsalted butter
- 1 1/4 cups plus 2 tbsp plain/all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup light brown soft sugar
- 3/4 cup cocoa powder sifted
- Pinch of salt
- 3 eggs
- 7 tbsp buttermilk shop bought is best
- 4 tbsp espresso coffee
For the chocolate ganache
- 2 oz 70% dark chocolate broken into pieces
- 2 oz milk chocolate broken into pieces
- 1 tbsp golden syrup
- Pinch of sea-salt flakes
- 7 tbsp double/ heavy cream
Instructions
- Heat the air fryer to 160°C/325°F. Line a cupcake or muffin tray with cupcake cases, or see notes below for an alternative.
- Melt the dark chocolate and butter together in a heatproof bowl set over a pan of gently simmering water or in a microwave. Stir briefly to combine, then remove from the heat.
- Meanwhile, add the flour, baking powder, bicarbonate of soda, sugar, cocoa powder and salt to a large bowl and whisk together. Whisk the eggs, buttermilk and coffee into the chocolate mixture until evenly combined, then fold in the dry ingredients.
- Spoon the mixture equally into the cupcake cases and bake for 18–20 minutes (on or off the baking tray, depending on the size of your air-fryer basket; see notes), or until a skewer inserted into the centre of the cupcakes comes out clean. Remove from the air fryer and allow to cool in the tray, before placing on a wire rack and cooling fully.
- To make the ganache, add the chocolates, golden syrup and sea-salt flakes to a heatproof bowl. Warm the cream in a small saucepan until steaming, then pour the hot cream over the chocolate mixture and whisk to combine. Allow to cool for 10 minutes or so, so that it’s spreadable but not runny.
- Spoon the ganache on top of the cakes and allow to set before serving.
Notes
The cupcake tin depends on the size of your air fryer (if a 6-cup muffin tin fits, use this and bake in two batches), or you can make a rough-and-ready cupcake mould out of foil to support the cases.