Churro Con Chocolate Cupcakes

Desserts | March 20, 2014 | By

churrocupcakes5

Last week, Hailey briefly mentioned our new obsession with authentic Spanish churros. Well, I have a confession for the blogosphere: I’m a churro addict. In fact, I’ve eaten churros at least six times in the last week and a half. (Sorry I’m not sorry?) I go to the churro place so often that I am currently Yelp’s Duchess (very proud of this title) and they jokingly named one of the churro dishes after me. I may need help … (churros anonymous anyone? Bueller? Bueller?)

So how did this churro obsession start? You might think that our upcoming vacay to Spain inspired this madness. Wrong. If you guessed my huge sweet tooth. Close sir, but no cigar. I owe my mad churro love all to my friend, future roommate and fellow churro-aficionado, Marta. She first introduced the restaurant to us a few months ago, and hundreds of bites later, I’m still hooked. I know I can always count on this girl to indulge my churro whims… which happens two or three times a week.

Last weekend, we celebrated Marta’s birthday. As I procrastinated packing up my apartment for the much anticipated move I thought, what better way to celebrate a churro-lover’s birthday than with churro-inspired cupcakes! So as Saturday rolled around, my friend Stephanie and I pulled out my stand mixer and baking supplies and got to work. These cupcakes are the essence of churro flavors in cupcake, minus the fried crunch associated with authentic churros. We hollowed out the center of each cupcake and added some chocolate buttercream frosting. Reminds me of churros con chocolate from Churros Calientes. Yum. Be right back. Going to get churros.

Cheers!

churroscupcakes2

Churro Cupcakes (recipe slightly adapted from Fortune Goodies)

3 Cups of Flour

1 Tbsp of Baking Powder

½ Tsp of Salt

3 Tbsp of Cinnamon

1 of Cup Butter, at room temperature

1 ½ Cups of Sugar

4 Eggs

1 ¼ Cups of Whole Milk

2 Tsp of Pure Vanilla Extract

Directions:

Preheat oven to 350 degrees. In a medium-sized bowl, lightly whisk together dry ingredients: flour, baking powder, salt and cinnamon. Set aside. In a stand mixer bowl attachment, cream butter and sugar together until fluffy. Lower the speed and add one egg at a time. Alternating between milk and dry ingredients, add ½ to 1 cup at a time, making sure you start and end with the dry ingredients. Once all ingredients are added, raise the speed to mix completely. Line and fill a cupcake tin and cook for ~20 minutes or until an inserted toothpick comes out clean.* Set on a wire rack to cool.

Note: The recipe says to fill the cupcake liners ⅔ full of batter. I chose to fill them to the top for a couple reasons. 1) The “muffin top” is my favorite part of a cupcake; 2) I find that overstuffing cupcakes makes it easier to hollow them for fillings later on. If you choose to fill your cupcake liners to the top, you may need to add 5-7 minutes to the baking time.

Cinnamon Cream Cheese Frosting

1 ½ Cups of Butter, room temperature

16 Oz of Cream Cheese, softened

6 Cups of Powdered Sugar

2 Tsp of Pure Vanilla Extract

2 Tsp of Heavy Cream

4 Tsp of Cinnamon

Directions:

While your cupcakes are baking, start on your cinnamon cream cheese frosting! In a stand mixer, cream butter and cream cheese until fully mixed. Lower the mixing speed and add one cup of powdered sugar at a time, pausing between cups to make sure sugar is fully mixed. Raise speed and add vanilla, heavy cream and cinnamon.*

Note: I doubled the recipe because I found that if you use piping bags, you’ll run out of frosting halfway through your batch. If you prefer less frosting, halve this recipe.

Chocolate Buttercream Frosting (recipe from Savory Sweet Life)

1 Cup of Butter, room temperature

3 ½ Cups of Powdered Sugar

½ Cup of Cocoa Powder

½ Tsp of Salt

2 Tsp of Pure Vanilla Extract

4 Tbsp of Heavy Cream

Directions:

In a small bowl, sift powdered sugar, cocoa powder and salt. Set aside. In a stand mixer, cream butter. Lower speed and add dry mixture 1 cup at a time. Your frosting should barely stick together at this point. Add vanilla and half of the heavy cream and raise the mixing speed. Your frosting should start coming together. Add the rest of the heavy cream one tablespoon at a time. If your frosting is still too thick, add more heavy cream until correct consistency is obtained.

Assembly:

Once cupcakes are cool, hollow out the center of each cupcake. I used a teaspoon, but an apple corer should work fine. Fill the cupcake centers with chocolate buttercream frosting. Pipe (or frost) over the chocolate frosting with the cinnamon cream cheese frosting.

Makes 24 cupcakes. Can I have that with a side of Nutella? Mmkay thanks! Check back tomorrow for Hailey’s restaurant review!

chocolatefrosting

chocolatefrosting1

churroscupcakes

churroscupcakes1
churrocupcakes7
churrocupcakes4

churrocupcakes3

Comments

  1. Leave a Reply

    Lori
    March 20, 2014

    Your post had me laughing! :-) Yum, yum, yum! I love the idea of hallowing it out for a little extra yumminess!

    • Leave a Reply

      Cathy
      March 20, 2014

      Thanks Jillian! I ate more than a few of these over the weekend… might have had one for breakfast on Sunday.

  2. Leave a Reply

    Alex
    March 21, 2014

    I love everything about these!! They sound sweet and delicious and perfect!

    • Leave a Reply

      Cathy
      March 21, 2014

      Thanks Laura! I’m the same way. A total sucker for cinnamon in anything.

  3. Leave a Reply

    Priya Kedlaya
    March 21, 2014

    I see we both brought cinnamon to the party! 😉 Love how neat your cupcakes are and how you’ve filled the frosting! :)

    • Leave a Reply

      Cathy
      March 22, 2014

      Cinnamon is one of the best ingredients in my opinion! Your muffins look delicious Priya!

    • Leave a Reply

      Cathy
      March 22, 2014

      Thank you! I can’t confirm, but I may be planning a churro trip in the very near future. 😉

  4. Leave a Reply

    The Novice Gardener
    March 22, 2014

    Churro Cupcakes will soon find themselves as the new “it” cupcakes all over town, I predict. Sound so scrumptious, Cathy. Thanks for linking @Fiesta Friday.

    • Leave a Reply

      Cathy
      March 22, 2014

      You’re so sweet! Thanks for the wonderful comment and just as wonderful Fiesta Friday!

  5. Leave a Reply

    Sadia Mohamed
    March 22, 2014

    Lovely write up Cathy, as usual! Really enjoyed reading it. And the muffins looks like a winner. Im sure it tasted superb. :)

    • Leave a Reply

      Cathy
      March 22, 2014

      Thanks Sadia! I may be a bit biased, but in my opinion, they are one of my favorite cupcakes. 😉

  6. Leave a Reply

    strictlydelicious
    March 22, 2014

    Brilliant! I’ll have to make these for my churro loving sister. …And you know, if I happen to eat six before they get to her, I don’t think that’s so bad…

    • Leave a Reply

      Cathy
      March 22, 2014

      Hahaha! Sounds like your sister and I could be great churro-loving friends.

  7. Leave a Reply

    chefjulianna
    March 23, 2014

    Wow! Churro cupcakes? I can understand the addiction! These look positively heavenly!

  1. Fiesta Friday #8 | The Novice Gardener - […] Cathy […]

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

%d bloggers like this: