Ingredients
1 cup sugar1/2 cup cold brewed coffee1/2 cup canola oil2 large eggs, room temperature3 teaspoons cider vinegar3 teaspoons vanilla extract1-1/2 cups all-purpose flour1/3 cup baking cocoa1 teaspoon baking soda1/2 teaspoon saltMOCHA FROSTING:3 tablespoons milk chocolate chips3 tablespoons semisweet chocolate chips1/3 cup butter, softened2 cups confectioners’ sugar1 to 2 tablespoons brewed coffee1/2 cup chocolate sprinkles
Preparation
Preheat air fryer to 325°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
For muffin tins that fit in air fryer, fill paper-lined muffin cups three-fourths full. Otherwise, use silicone muffin cups. Place muffin cups in a single layer in air fryer. Cook until a toothpick inserted in center comes out clean, 11-13 minutes. Cool completely before removing from muffin cup.
For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners’ sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press to adhere.
