Churro Cupcakes with Cinnamon Sugar and Chocolate Dip
These decadent cupcakes combine the warm, spiced flavor of a classic churro with a fluffy cupcake base, finished with a crunchy cinnamon sugar coating and a rich chocolate dip. They're a fun, handheld dessert perfect for parties or a special treat.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk at room temperature
- 0.5 cup granulated sugar for cinnamon sugar coating
- 1 tbsp ground cinnamon for cinnamon sugar coating
- 4 oz semisweet chocolate chopped for dip
- 0.25 cup heavy cream for chocolate dip
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. Make-Ahead: Bake and frost the cupcakes a day ahead; store undipped and add the chocolate dip just before serving. Variations: For a dairy-free version, use plant-based butter and milk. Substitute the chocolate dip with a caramel sauce for a different twist. Serving Suggestion: These are perfect for birthday parties, bake sales, or as a fun weekend dessert—pair with a glass of cold milk.