Churro Cupcakes with Chocolate Ganache

By Ben · cooked up in Sprig

These irresistible churro cupcakes capture all the warmth of the beloved street food — fragrant cinnamon-spiced cake topped with a glossy chocolate ganache and a dusting of cinnamon sugar. Each bite delivers the nostalgic crunch and sweetness of a churro in an elegant, shareable form. Perfect for parties, celebrations, or any moment that calls for a little indulgence.

Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, at room temperature
• 1 cup (198g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (113g) sour cream, at room temperature
• 1/4 cup (57g) whole milk, at room temperature

• 1/2 cup (113g) heavy cream
• 4 ounces (113g) semisweet chocolate, finely chopped

• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
4. Add half of the flour mixture to the butter mixture and stir to combine. Add the sour cream and milk and stir to combine. Add the remaining flour mixture and stir until just combined.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake the cupcakes for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a rack to cool completely.

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth.
2. Let the ganache cool until it is thickened but still pourable, about 15 to 20 minutes.

1. Mix together the sugar and cinnamon for the topping in a small bowl.
2. Spoon a generous amount of ganache over the top of each cooled cupcake, letting it drip down the sides slightly. Immediately sprinkle the cinnamon sugar over the ganache.
3. Serve the cupcakes the day they are made for best results.

Chef's tips

Nutrition (per serving, estimated)

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