Chocolate Filled Churro Cupcakes…*
This year for Cinco de Mayo, I wanted to spice things up a little bit; and by a little, I mean like in a cinnamon-sugar-churro-converted-into-a-cupcake kind of way. Ya follow?
Cinco de Mayo is a special day devoted to celebrating Mexican heritage and although I am not Mexican (contrary to what most people think), I have a deep appreciation and love for the culture and food—particularly tamales, guacamole, and of my favorite, churros.
Since a homemade churro could never replace the real thing, I opted to infuse the cinnamon-sugary goodness into a more practical dessert: a cupcake. These copycat treats are stuffed with chocolate and topped with the creamiest cinnamon frosting you’ve ever tasted. The only thing missing from this fiesta is a margarita on the rocks.
Not crazy for churros? Check out these other Cinco de Mayo inspired treats:
This year for Cinco de Mayo, I wanted to spice things up a little bit; and by a little, I mean like in a cinnamon-sugar-churro-converted-into-a-cupcake kind of way. Ya follow?
Cinco de Mayo is a special day devoted to celebrating Mexican heritage and although I am not Mexican (contrary to what most people think), I have a deep appreciation and love for the culture and food—particularly tamales, guacamole, and of my favorite, churros.
Since a homemade churro could never replace the real thing, I opted to infuse the cinnamon-sugary goodness into a more practical dessert: a cupcake. These copycat treats are stuffed with chocolate and topped with the creamiest cinnamon frosting you’ve ever tasted. The only thing missing from this fiesta is a margarita on the rocks.
Not crazy for churros? Check out these other Cinco de Mayo inspired treats:
Feeling adventurous? Let's get baking!
The Ingredients…*
For the Cupcakes
Recipe by: The Novice Chef
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk
For the Filling
1/3 cup Nutella
For the Frosting
Recipe adapted from: The Novice Chef
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
For the Cupcakes
Recipe by: The Novice Chef
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk
For the Filling
1/3 cup Nutella
For the Frosting
Recipe adapted from: The Novice Chef
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
The Instructions…*
For the Cupcakes
(1) Preheat oven to 350° F. Line two cupcake pans with paper liners.
(2) In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
(3) In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
(4) Add 1/3 of the flour mixture into the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
(5) Fill each cupcake tin with 2 tablespoons of batter, or until it is filled halfway—do not overfill (or you will end up with a mess)!
For the Cupcakes
(1) Preheat oven to 350° F. Line two cupcake pans with paper liners.
(2) In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
(3) In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
(4) Add 1/3 of the flour mixture into the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
(5) Fill each cupcake tin with 2 tablespoons of batter, or until it is filled halfway—do not overfill (or you will end up with a mess)!
(6) Bake the cupcakes for 14 to 16 minutes or until cake bounces back.
(7) Remove cupcakes from oven and sprinkle with cinnamon and sugar.
(8) Cool cupcakes completely; in the meantime, prepare the icing.
(7) Remove cupcakes from oven and sprinkle with cinnamon and sugar.
(8) Cool cupcakes completely; in the meantime, prepare the icing.
For the Frosting
(1) Cream the butter and cream cheese together in a large bowl
(2) Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then add in the vanilla.
(3) Beat the mixture well, until light and fluffy.
(1) Cream the butter and cream cheese together in a large bowl
(2) Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then add in the vanilla.
(3) Beat the mixture well, until light and fluffy.
Assembly
(1) Remove the center of each cupcake using a cupcake corer, apple corer, frosting tip, or any other tool you may have that has a round, hollow base. You can also pipe in the Nutella if you choose.
(1) Remove the center of each cupcake using a cupcake corer, apple corer, frosting tip, or any other tool you may have that has a round, hollow base. You can also pipe in the Nutella if you choose.
(2) Add a small scoop of Nutella to each cupcake; replace the middle piece.
(3) Frost cupcakes as desired and lightly dust with cinnamon.
(3) Frost cupcakes as desired and lightly dust with cinnamon.
(4) Time to eat!
tres, dos, uno, ¡ya!
Me gusta :)