The idea for these churros-inspired cupcakes with chocolate fudge frosting is “churros cupcakes”. What gave birth to the term “churro cupcake”, I have no idea. But search Google and you will find dozens upon dozens of recipes for churros cupcakes. Grammatically and logically, “churro cupcake” should be labeled an oxymoron because churros are made with choux pastry and FRIED while a cupcake is made with cake batter and baked. Churro is essentially a fried strip of pastry while cupcake is a small cake. They are simply not the same.
To my mind, churros and the holidays are siblings. Twins, even. I associate freshly fried churros dipped in hot chocolate with nippy December mornings. I don’t know why exactly. It can’t be some long-buried childhood memory because we never had churros when I was a child. Still, the image of dipping golden-crisp churros in hot chocolate while sitting in a terrace shaded by old, old trees persists. Scene from a movie? Perhaps. Or, maybe, something from a previous life. Who knows?
To make these churros-inspired cupcakes, ground cinnamon is added to the basic butter cake recipe. While the cupcakes are warm, the tops are dipped in melted butter then rolled in cinnamon sugar. The churro flavors are there and the cinnamon sugar topping gives the cupcakes a light crunch.
Then, there’s the chocolate element. I’ve gone over a lot of churro cupcake recipes on the web, most are topped with butter icing or cream cheese frosting, and I thought… WHY? Churros are traditionally dipped in hot chocolate so doesn’t it make more sense to top churros-inspired cupcakes with chocolate? And that was exactly what I did.
Churros-inspired cupcakes with chocolate fudge frostingPrint Pin
- 1 and 1/2 cups cake flour
- 1/2 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 3/4 cup + 2 tablespoons white sugar
- 2 large whole eggs
- 3/4 cup + 3 tablespoons full cream milk
- Preheat the oven to 350F.
- Line a 12-hole muffin pan with paper cups.
- Whisk together the flour, ground cinnamon, baking powder and salt.
- In another bowl, cream the butter and sugar until light colored. Add the eggs, one at a time, mixing after each addition.
- Add the flour mixture mixture in three batches alternating with the milk and mixing after each addition.
- Using an ice cream scoop, drop the batter evenly into the prepared muffin pan.
- Bake for 20 to 25 minutes.
- Cool in the pan for 10 minutes. Transfer to a wire rack.
- Meanwhile, prepare the toppings.
- Melt 1/4 c. of butter.
- Whisk together 1/8 c. of sugar, 1/2 tbsp. of ground cinnamon and 1/4 tsp. of ground nutmeg.
- While the cupcakes are still warm, dip the top of each cupcake in melted butter then roll in the cinnamon sugar. Cool the cupcakes completely.
- Make the fudge. Measure 1/2 c. of chopped dark sweetened chocolate into a bowl. Add 1 tbsp. of softened butter.
- Heat 4 tbsps. of cream to barely simmering. Pour into the chocolate, leave for 10 seconds then stir until smooth.
- Garnish each cupcake with a tablespoonful or two of dark chocolate fudge before serving.
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