Churros-inspired cupcakes with chocolate fudge frosting

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Connie Veneracion


  • 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.