To make these delicious treats, crack the eggs into a bowl and add the sugar, oil, and milk. Mix vigorously with a hand whisk (or, if you prefer, with an electric mixer) until you get a smooth and uniform batter.

Then incorporate the baking powder, unsweetened cocoa powder, and flour, previously sifted, and continue to mix until you get a well-blended mixture.

Take the aluminum molds, butter and flour them, and then fill them with 3/4 of the batter. Alternatively, you can line the aluminum molds with paper baking cups.

Place the molds in the air fryer basket (in my case, an air fryer with a 6-liter capacity was used) and cook at 329°F for 12 minutes, then lower the temperature to 311°F and cook for another 3-4 minutes.

To ensure they are cooked through, perform the toothpick test: insert it in the center of the muffin, and it should come out dry. If necessary, extend the cooking time for another 2-3 minutes at 311°F.

Let the muffins cool before filling them. In the meantime, melt the dark chocolate in a double boiler.

With a scoop or a knife, make a small cavity in the center of each muffin, saving the removed part. Fill the cavity with a bit of apricot jam, then cover with the reserved piece of muffin. Finally, pour the melted dark chocolate over the surface.

Your Sacher muffins in the air fryer are ready: delicious and perfect for breakfast or an irresistible snack.