These cupcakes are good! They also are a great way to use up the cookie crumbs that you might have loitering about in your refrigerator, cookie bags, or wherever. I make a fair amount of low sugar/"diabetic friendly" cookies (check out the website for lots of easy recipes)--more than we can or should eat, so I generally have leftover cookies and crumbs. My husband is quite happy when I turn those crumbs into these soft, moist chocolate cupcakes. If you're not watching your sugar intake, you don't have to use low sugar cookies for the recipe, but you can, and the result will be good. The cupcakes, if you follow the recipe below, will still be low in sugar (with NO ARTIFICIAL OR HIGHLY PROCESSED SWEETENERS), as well as quite easy to mix up and make in the air fryer. The cupcakes come out of the air fryer puffed up, but they'll settle down a bit and be somewhat fudgy. If you want extra chocolate, you can add a quarter of a cup of dark chocolate chips to the batter, but I don't bother, usually. The cupcakes are great "as is," sometimes with a pouf of low-fat whipped topping or lower sugar ice cream on top as an extra treat. Enjoy!
Air Fryer Cookie Crumb Chocolate Cupcakes (Diabetic Friendly) -- Makes 10
2 cups of low sugar cookie crumbs (whatever you have, they don't have to be chocolate)
2 tablespoons of milled flax seeds
4 tablespoons of unsweetened cocoa powder
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1/4 cup of canola oil
1 cup of milk (you may need up to 1/4 cup extra if your cookies are very dry)
1/3 cup of date puree (put pitted dates in a cup, barely cover them with boiling water,
let them sit until just warm, and mash the dates/water together or process them in a
blender, etc.)
1/4 teaspoon of cinnamon
In a large bowl combine the cookie crumbs, milled flax seeds, cocoa powder, baking powder, and baking soda. Add the oil, milk, date puree, and cinnamon to the crumb mixture and mix everything well. Let the batter sit for 10-15 minutes and stir it again. Spritz 10 muffin cups with non-stick cooking spray. Divide the batter evenly among the muffin cups and air fry it at 320 degrees for 20-25 minutes. Let the cupcakes sit in their cups for five minutes or so before turning them out to cool completely.
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