Delicious, moist, & gluten free, these Air Fryer Chocolate Orange Cupcakes are a treat for when those chocolate cravings hit, and you don’t want to fire up your oven! Talk about quick and easy.
One of my favorite kitchen gadgets is my air fryer. It has given me this decadent, mini cheesecake, tasty chicken tenders, these crispy okra and droolicious salmon!
There are so many things you can make with it, so be sure to try our favorite air fryer recipes!
Right now, I am still in the honeymoon stage of my love affair with it! Which means that no matter how many chocolate cake recipes it ruins, I will keep on air frying! I’m not gonna lie, there have been many, too many air fryer chocolate cakes that were only fit for the inside of my garbage can.
There were times when an air fryer chocolate cake baked up as solid as a hockey puck! And other times like when I tried to air-fry my favorite, gluten free chocolate cake recipe… I have oven baked this chocolate cake so many times.
Sometimes just because it’s Wednesday. Well, I figured I would doctor it up some by adding orange peel to it and air fry it.
And, whoa, what an epic mistake that first attempt was. This cake just would not solidify in the air fryer – not even after 40 minutes (twice the time it should have taken) at which point the outside was turning into charcoal!
So, I tried and tried and failed and failed… gah, I feel salty tears welling up at the thought of all the good chocolate I had to throw away!
But, along the way, I managed to come up with these tasty, gluten free, Air Fryer Chocolate Orange Cupcakes that were tenderly moist in the middle and had such an intoxicatingly tantalizing chocolate-orange flavor and aroma!
While I haven’t perfected air frying a whole chocolate cake yet, I figured that I could pretty-near-perfectly air fry these gluten free Chocolate Orange Cupcakes by using silicone muffin/cupcake molds and “tenting” them with aluminum foil for the first part of their air-frying time.
Then, I would take them out carefully and wrap the aluminum foil around them for the rest of their air-frying time. When they were done, I let them sit in the foil for about 10-15 minutes before letting them cool, then frosting them and enjoying them.
These Air Fryer Chocolate Orange Cupcakes are made with 7 ingredients:
- Good Quality Chocolate
- Coconut Oil
- Almond Flour
- Brown Sugar
- Orange Zest
- Vanilla
- Egg
These Air Fryer Chocolate Orange Cupcakes are perfect for those times a chocolate craving hits and you don’t want to fire up your oven. And, if you are like me and only have 4 silicone molds, then, they are perfect for portion control as well 😉
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Air Fryer Chocolate Orange Cupcakes Recipe
Ingredients
- 6 ounces Chocolate (good quality) chopped
- 1 tablespoon Coconut Oil
- 1/8 teaspoon Salt
- 1/2 cup Almond Flour
- 2 tablespoons Brown Sugar
- 1/4 teaspoon Orange Zest
- 1 teaspoon Pure Vanilla Extract
- 1 Egg
Instructions
- Preheat air fryer to 320°F.
- Meanwhile, melt coconut oil and chocolate in a microwave safe bowl and mix together with a whisk.
- Add in the orange zest and vanilla and whisk too.
- Then (make sure the chocolate-oil mixture isn’t too hot before) adding in the egg and whisk well.
- Add in the almond flour, brown sugar and salt and whisk well.
- Spoon into silicone molds and place molds in your air fryer.
- Tear/cut large pieces of foil and gently, but firmly tent the foil over the top of the molds.
- Air fry cupcakes at 320°F for 7 minutes.
- Stop, carefully remove silicone molds out of air fryer, spread out aluminum foil tents and wrap around the molds to make a package (as seen in the photo). Place aluminum foil wrapped silicone molds back into the air fryer and air fry cupcakes at 300°F for 7 more minutes.
- Remove from air fryer and let sit about 10-15 minutes in packages. Then remove and let cool. Frost with your favorite frosting and enjoy!