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

  1. 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.
  2. 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.
  3. Add the eggs, one by one, then the yolks.
  4. Add the sour cream whisking the mixture until smooth.
  5. Reduce the mixer speed down to low and add the flour mixture three times in a row alternating with the milk. Knead the dough.
  6. 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.
  7. 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.
  8. 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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