Here in DC, we have ourselves yet another one of those “you call this snow?” snow days that I can’t partake in. Staying home for inclement weather, no matter if it’s snow or even a hurricane, is not an occupational hazard/perk of working in tv news. Add to that the fact that I’m a Colorado girl by way of Montreal who isn’t impressed unless it’s up to my knees, and you’ll understand why I might not be having the best of Mondays. Sitting in the office. Working.
But enough with the pity party. I have yet to come across a baked good that didn’t cheer me up, and lucky for me, I have quite a few of these churro cupcakes waiting for me at home. So I’m good. I don’t know if it’s the cinnamon cream cheese frosting or the chocolate filling, or the fact they’re reminiscent of my time in Barcelona, whatever it is, they’re pretty incredible, and I hope you give them a try. They tell me baking makes for a great snow day activity.
To make these beauties, you’ll need: both all-purpose and cake flour (don’t have cake flour? try this trick), baking powder, salt, cinnamon, butter, sugar, eggs, milk, vanilla, and store-bought chocolate frosting for the filling.
To frost the cupcakes, we’re still going the homemade way with my cinnamon cream cheese frosting first featured here and here. It’s my favorite and I use just about any excuse to make it. Cinnamon churro cupcakes is one of my better reasons. Just because I had a bad day and wanted to eat it by the spoonfuls that one time was not.
You put these together much like you would your typical vanilla cupcake recipe with a nice helping of cinnamon as the one difference.
The cinnamon lends the cakes a pretty speckled-brown color that you might expect from boring multi-grain whole-wheat muffins, but oh, don’t you worry, there’s absolutely nothing healthy about these.
And just in case you’re not convinced, the next steps of coring the cupcakes and filling them with chocolate frosting should clear that up for you.
Churros are best when served with chocolate dipping sauce. Churro cupcakes should be no different.
Cover up the chocolate surprise with a nice big swirl of that cinnamon cream cheese frosting.
For the finishing touch, sprinkle on some cinnamon sugar, and you’ll have yourself the cupcake equivalent of cinnamony churros con chocolate. The frosting doesn’t quite mirror the real deal, but I stand by the fact that everything tastes better with cream cheese. I hope you agree.
I also hope you have yourself a great start to your week. F0r those of you lucky enough to stay home today, enjoy it for the both of us please.
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 2 sticks unsalted butter, room temperature
- 1½ cups sugar
- 4 eggs
- 1¼ cups milk
- 2 teaspoons vanilla extract
- 1 container chocolate frosting
- 1½ sticks unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon heavy cream or milk
- 1 teaspoon cinnamon
- 2 teaspoons sugar
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees. Line two standard cupcake pans with paper liners.
- Into the same medium-sized bowl, sift together flours, baking powder, salt, and 1 tablespoon cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, scraping the bowl as necessary. Beat in vanilla.
- With the mixer on low speed, alternate between adding the flour and milk mixture, starting and ending with the dry ingredients. Mix until combined.
- Fill the cupcake liners 2/3 full. Bake for 20-25 minutes, until a tooth pick comes out clean. Remove from the oven and let cool for 10 minutes, before transferring the cupcakes to a wire rack to let them cool completely.
- Once cool, remove cupcake cores and spoon in chocolate frosting.
- In the bowl of stand mixer fitted with the whisk attachment, beat butter and cream cheese on medium speed until combined.
- Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary.
- Add vanilla, heavy cream/milk, and cinnamon and beat until combined.
- Transfer frosting to piping bag fitted with a large round tip and frost cupcakes, covering the chocolate filling.
- Combine sugar and cinnamon and sprinkle over frosted cupcakes.
- Makes 24 churro cupcakes