Churro Cupcake Recipe Baked (with Spicy Chocolate Sauce)
by Editorial Staff
Bake a cupcake with the flavor of traditional Spanish churros and serve it with spicy chocolate sauce. Bake the cupcake in a large mold with a hole in the middle which allows it to be baked evenly on all sides. When the cupcake cools down, grease its entire surface with melted butter and sprinkle it with a mixture of sugar and cinnamon which is exactly what gives the pastry its popular churro flavor.
Cook: 2 hrs 40 mins
Servings: 8-10
Ingredients
Cupcake:
- Butter – 220 g (of room temperature) + extra to grease the mold
- Wheat white flour – 2 and 3/4 cups. + extra to sprinkle in the mold
- Leavening agent – 1 tablespoon.
- Cinnamon – 1 teaspoon.
- Salt – 1 teaspoon.
- Sugar – 1 and 3/4 cups
- Vanilla extract – 1 tablespoon.
- Eggs – 4 large pcs.
- Egg yolks – 2 pcs.
- Sour cream – 0.5 cup
- Whole milk – 3/4 cup
Cinnamon-sugar topping:
- Sugar – 1/4 cup
- Cinnamon – 1 teaspoon.
- Melted butter – 2 tablespoon. (30g)
Spicy chocolate sauce:
- Nonfat cream – 1 and 1/4 cups
- Brown sugar – 1/4 cup
- Cocoa powder – 2 tablespoon.
- Vanilla extract – 0.5 teaspoon.
- Ancho chili powder – 1/4 teaspoon.
- Salt – a pinch
- Semi-sweet chocolate (chopped) – 110 g
Directions
- Preheat the oven up to 175°C. Grease a cupcake mold with a hole in the center with a capacity of 10 cups with the butter carefully greasing all corners and curves; sprinkle it with the flour and shake off any excess.
- Combine the flour with leaving agent, cinnamon, and salt in a medium bowl. Whisk the butter, sugar, and vanilla with a mixer in a large bowl for about 5 minutes until the mixture becomes light and fluffy.
- Add the eggs, one by one, then the yolks.
- Add the sour cream whisking the mixture until smooth.
- Reduce the mixer speed down to low and add the flour mixture three times in a row alternating with the milk. Knead the dough.
- Put the dough in the prepared mold, smooth the surface, and tap the mold against the countertop several times to release large air bubbles. Bake for about 55 minutes until a straw inserted in the center of the cupcake comes out clean. Let it cool for 10 minutes in the mold.
- Make a topping: mix sugar and cinnamon in a large bowl. Grease the cupcake with the melted butter. Sprinkle it with the cinnamon-sugar mixture pressing it down to make the topping stick.
- Cook the spicy chocolate sauce. Combine the cream with brown sugar, cocoa powder, vanilla, chili powder, and salt in a small saucepan. Bring the mixture to a boil over medium heat; cook and stir for 2 to 4 minutes until the sugar dissolves. Remove the saucepan from the stove and add chocolate. Leave it for 2 minutes, then stir until smooth. Serve the cupcake with the spicy chocolate sauce.
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