Soft Chocolate Atta Cupcakes in Air Fryer | Eggless Whole Wheat Brown Sugar Cupcakes |

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Soft Chocolate Atta Cupcakes in Air Fryer | Eggless Whole Wheat Brown Sugar Cupcakes | Healthy Chocolate Cupcake Recipe

Ingredients

* Whole wheat flour (atta) – 2 cups (240 g)
* Cocoa powder – ¼ cup (25 g)
* Milk powder – 4 tbsp (40 g)
* Brown sugar (powdered) – 1 cup (200 g)
* Milk – 1 to 1¼ cups (240–300 ml)
* Instant coffee powder – 1 tsp (dissolved in the warm milk)
* Curd – ½ cup (120 g)
* Oil – ½ cup (120 ml)
* Baking powder – 2 tsp
* Baking soda – 1 tsp
* Vanilla essence – 2 tsp
* Salt – ¼ tsp
* Chopped almonds – ¼ cup

Method

1. Preheat the air fryer to 160°C for 5 minutes.
2. Warm the milk slightly and dissolve 1 tsp instant coffee powder in it. Let it cool until just warm.
3. In a bowl, whisk together the coffee milk, brown sugar, curd, oil, and vanilla essence until smooth.
4. Sift together the atta, cocoa powder, milk powder, baking powder, baking soda, and salt.
5. Fold the dry ingredients into the wet ingredients. Mix gently until just combined—don’t overmix.
6. Fold in the chopped almonds.
7. If the batter is too thick, add 1–2 tbsp extra milk. It should have a smooth, ribbon-like consistency.
8. Fill the cupcake moulds about ⅔ full.
9. Air fry at 160°C for 12–16 minutes.
10. Check with a toothpick after 12 minutes. If needed, cook for another 2–4 minutes.
11. Cool for 10 minutes, then serve.
These cupcakes will be soft, moist, chocolaty, and topped with a nice crunch from the chopped almonds.

Craving soft, chocolaty cupcakes without maida or eggs?
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