Churro Cupcakes

Our simple churro cupcake recipe brings together the warmth of cinnamon-sugar and the lightness of cupcakes. Topped with delicious cream cheese frosting and optional chocolate.

Course Dessert

Cuisine American

Keyword Cinco de Mayo

Prep Time 20

Cook Time 25

Cool Time 30

Total Time 45

Servings cupcakes

Calories 608kcal

Equipment

Ingredients

Cupcakes

1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup buttermilk
10 tablespoons vegetable oil 1/2 cup + 2 tablespoons
2 teaspoons pure vanilla extract

Frosting

4 ounces cream cheese softened
1/2 cup unsalted butter softened
2 teaspoons cinnamon
4 cups powdered sugar
2 teaspoons pure vanilla extract
3 - 4 tablespoons milk

Chocolate Sauce

3 1/2 ounces dark chocolate chopped
3/4 cup heavy cream

Instructions

Preheat the oven to 350 F / 180 C and line your baking tray with cupcake liners; set aside.
In a mixing bowl add the flour, baking soda, baking powder, cinnamon and salt all at once. Whisk together and then add the white sugar. Mix again until all the dry ingredients are combined.
To the dry ingredients, add the buttermilk, oil, and vanilla. Use the hand mixer to whisk the ingredients until the mixture is just combined. It's okay if there are a few lumps.
Scoop out the batter using an ice cream scoop, and fill the liners until 2/3 full.
Bake in a preheated oven for 20-25 minutes or till a toothpick inserted in the middle comes out clean.
Let the cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely while you prepare the frosting.
In a bowl add the cream cheese and butter, beating with a hand mixer until creamy.
Add in the powdered sugar and cinnamon. Blend again until combined and thick. Then add the vanilla and milk, a tablespoon at a time. Mix again until smooth and creamy. Add as much milk as needed to get a thick, but smooth and pipe-able consistency.
Transfer this into a piping bag fitted with a star metal tip of your choice.
In a saucepan, heat the heavy cream for the chocolate sauce. Wait until the milk is steaming before removing from the heat and pouring over the chopped chocolate.
Let sit for a couple minutes before whisking together until a smooth chocolate sauce is created.
Pipe a large swirl of icing on top of each cupcake.
Top with a tablespoon of the chocolate sauce, creating a subtle drip from the top of the frosting down its sides.
Top with churro bites and serve.

Notes

If you don't have piping bags and a tip, use a spoon to spread the cream cheese icing on top. Then drizzle with the chocolate sauce.

Nutrition