Air Fryer Mocha Cupcakes Food

AIR FRYER CUPCAKES

Steps:

• Select the cake mix that you'd like to use.
• Gather ingredients needed for the cake mix. Follow instructions on the box. Mix all ingredients together.
• Put silicone muffin liners into air fryer basket. Fill each silicon liner about 3/4 full.
• Air Fry the cupcakes at 350 F (176C) for 11 minutes or until a toothpick comes out clean.
• Let cupcakes cool completely, then frost if you'd like.

AIR-FRYER MOCHA PUDDING CAKES

Steps:

• Preheat air fryer to 350°. In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two lightly greased 4-oz. ramekins. Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. , Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean,15-20 minutes. Serve warm or at room temperature, with whipped topping if desired.

SPECIAL MOCHA CUPCAKES

Steps:

• In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
• Add to dry ingerdients; mix well.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
• Add butter; beat until blended.
• Gradually beat in confectioners' sugar and coffee.
• Pipe frosting onto cupcakes.
• Top with sprinkles; gently press down.

MOCHA CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin tins with 24 cupcake cases.
• Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely.
• Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly. Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use.
• Grab your cupcakes and frosting. Frost them however you like and place one coffee bean on the top of each cupcake.

MOCHA CUPCAKES

Steps:

• In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
• Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
• For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
• Refridgerate for 6-7 days to keep fresh.

MOCHA PUDDING CAKES

Steps:

• In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.