Chocolate Blueberry Cupcakes with Cream Cheese Topping

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/3 cups

All-Purpose Flour

2/3 cup

Granulated Sugar

1/2 cup

Unsweetened Cocoa Powder

1 1/4 tsp

Baking Powder

1 1/4 cups

Milk

1 1/2 Tbsp

Sunflower Oil

1 cup

Fresh Blueberries

1/2 cup

Cream Cheese

2 1/2 cups

Whipped Cream

1 Tbsp

Powdered Confectioners Sugar

Cooking Instructions

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Step 1

Add the All-Purpose Flour (1 1/3 cups) , Granulated Sugar (2/3 cup) , Unsweetened Cocoa Powder (1/2 cup) , and Baking Powder (1 1/4 tsp) into a bowl. Mix and combine all the dry ingredients.

Step 2

Pour the Milk (1 1/4 cups) and Sunflower Oil (1 1/2 Tbsp) with the dry ingredients. Whisk all the ingredients by hand into a chocolate batter.

Step 3

Pour the muffin batter into five Philips Airfryer silicone muffin molds. Divide the Fresh Blueberries (1 cup) between the muffin cups and press them into the batter. Put the muffin molds into the basket.

Step 4

Put the basket in the Airfryer. Bake at 350 degrees F (180 degrees C) for 12 minutes. Repeat this step for the second batch of muffins.

Step 5

In the mixing bowl, combine the Cream Cheese (1/2 cup) , Whipped Cream (2 1/2 cups) , and Powdered Confectioners Sugar (1 Tbsp) . Using a hand mixer, mix all the ingredients together until they form a thick cream.

Step 6

Once baked, let the muffins cool down for 5 minutes. Then, using a piping bag, add cream cheese swirls on top of the muffins. Sprinkle a little cocoa powder on top before serving.