Chocolate Pecan Speculoos Cupcakes in Air Fryer

Steps

1. 1

   Melt dark chocolate with butter in a double boiler or microwave, then let cool slightly.

2. 2

   In a large bowl, beat eggs with sugar until light and fluffy.

3. 3

   Gently fold in the chocolate-butter mixture, then sift in flour, baking powder, and salt, mixing until just combined.

4. 4

   Add speculoos paste and chopped pecans, stirring until evenly distributed.

5. 5

   Divide the batter evenly into cupcake liners placed in an air fryer-safe pan or small ramekins.

6. 6

   Place in preheated air fryer at 160°C (320°F) and bake for 12–15 minutes, until a knife inserted in the center comes out clean.

7. 7

   Let cupcakes cool completely before removing from the pan. Optionally, decorate with a pecan half and a drizzle of speculoos paste.

Shopping list

dark chocolate (baking), butter, granulated sugar, eggs, all-purpose flour, baking powder, speculoos (cookie butter) paste, pecans, salt

Recipe story

Speculoos, a spiced biscuit paste, originated in medieval Flanders, where monks prepared spiced cookies for festivities. Dark chocolate was introduced to Europe from Central America in the 16th century, quickly becoming a luxury ingredient. Pecans, native to North America, were brought to Europe by explorers. The combination of these ingredients in a cupcake is a modern reinterpretation, popularized by Belgian patisseries.