Choco-Churro Fiesta Cupcakes—Dessert for 12
Choco-Churro Fiesta Cupcakes are a delightful Mexican dessert, combining the rich flavors of Mexican chocolate and the crispy sweetness of churros. These cupcakes offer a unique fusion, featuring a moist chocolate base, churro-inspired topping, and a dusting of sugar-cinnamon for an authentic finish. A festive treat for any occasion.
Meal Type
Dessert
Cuisine
Mexican
Servings
12
Food Stars
Chocolate, churros
Health
Variations
Diets
Variations
Do This With That Stuff
- Preheat the oven to 350 degrees F (175 degrees C)
- Insert 12 cupcake liners into the muffin tin
- In a large bowl, combine 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt Use the whisk to mix these dry ingredients together until well combined
- In a medium bowl, whisk together 2 large eggs, room temperature, and 1 cup granulated sugar until they are well combined Then add in 1/2 cup vegetable oil and 1 tsp vanilla extract Continue to whisk until these wet ingredients are thoroughly mixed
- Gradually add the wet ingredient mixture into the large bowl of dry ingredients Use the rubber spatula to fold them together gently
- Pour in the buttermilk while continuing to fold the mixture Ensure that all ingredients are well incorporated without overmixing
- In a small saucepan over low heat or in a microwave-safe bowl using short bursts in the microwave, melt the Mexican chocolate Once melted, allow it to cool slightly before adding it into your batter Fold this into your batter until it is evenly distributed
- Use a measuring cup or spoon to distribute the batter evenly among the lined muffin tin cups Fill each about two-thirds full with batter
- Place the muffin tin in your preheated oven and bake for approximately 20-25 minutes or until a toothpick inserted into a cupcake comes out clean
- While wearing oven mitts, remove the muffin tin from the oven and place it on a wire cooling rack to allow cupcakes to cool completely inside their tin for about 10 minutes After this time has passed, remove cupcakes from tin and let them continue cooling directly on wire rack
- While cupcakes are cooling, prepare churro topping by combining granulated sugar and ground cinnamon in a medium bowl Melt unsalted butter in another small saucepan or microwave-safe bowl
- Once cupcakes have cooled completely, brush each one with melted butter using pastry brush then roll them into cinnamon-sugar mixture ensuring they are fully coated on top
- Finally place one mini churro on top of each cupcake before serving
Obvious and Not So Obvious Variations and Pairings
☕ Bitter
- Increase unsweetened cocoa powder to 3/4 cup
- Add 1 tsp of instant coffee granules
- Replace Mexican chocolate with 70% dark chocolate
- Add a pinch of cayenne pepper to the batter
- Reduce granulated sugar in the batter to 3/4 cup
🧂 Salty
- Increase the salt to 1/2 tsp
- Add 1/4 tsp of sea salt flakes to the churro topping
- Add 1/2 cup of crushed salted pretzels to the batter
- Replace unsalted butter with salted butter for churro topping
🍋 Sour
- ‘Add 1 tbsp of lime zest to the batter
- Add 2 tbsp of lime juice to the batter
- Replace buttermilk with 3/4 cup of sour cream
- Add a sour cream and lime frosting: combine 1/2 cup of unsalted butter, room temperature, 2 cups of powdered sugar, 1/4 cup of sour cream, and 1 tbsp of lime juice in a bowl until smooth. Apply this frosting on cooled cupcakes before adding churro topping’
🌶️ Spicy
- Add 1 tsp of cayenne pepper to dry ingredients
- Add 1/2 tsp of chili powder to dry ingredients
- Increase ground cinnamon to 3 tsp for churro topping
- Add 1/4 tsp of ground chipotle pepper to churro topping sugar mixture
🍬 Sweet
- Increase granulated sugar to 1.5 cups
- Add 1/2 cup of sweetened condensed milk to wet ingredients
- Replace unsweetened cocoa powder with 1/2 cup of sweetened cocoa powder
- Add 1/4 cup of powdered sugar to the cinnamon-sugar mixture for churro topping
- Add a drizzle of caramel sauce on top after placing mini churro
🍄 Umami
- ‘Add 1 tsp of soy sauce to the batter
- Add 1/2 tsp of ground dried shiitake mushrooms to the dry ingredients
- Replace 1/4 cup of granulated sugar with 1/4 cup of brown sugar in the batter
- Add a pinch of MSG to the dry ingredients’
🍸 Alcoholic
- Mexican Coffee Liqueur: The coffee flavors complement the chocolate and cinnamon in the cupcakes, enhancing their richness
- Añejo Tequila: The aged tequila has a smooth, sweet profile that pairs well with the sweetness of the cupcakes and churros, while its oak undertones add complexity to the pairing
- Chocolate Stout: The dark, rich flavors of this beer match well with the cocoa in the cupcakes, and its slight bitterness can balance out the overall sweetness of the dessert.
🥤 Non Alcoholic
- ‘Horchata: The creamy, cinnamon flavor of this traditional Mexican drink complements the chocolate and churro elements of the cupcakes
- Mexican Hot Chocolate: The rich, warm flavors echo the Mexican chocolate used in the cupcakes, providing a harmonious pairing
- Cafe de Olla: This Mexican coffee sweetened with cinnamon and piloncillo sugar will provide a contrasting bitterness to balance out the sweetness of the cupcakes’
IMPORTANT NOTE: Artificial Intelligence created this—this means the following may or may not be correct or accurate. If following a specific diet is critical to your health and well-being due to ailments or health conditions, please consult your doctor before trying any of these variations.
🥓 Keto
- Replace 1 cup all-purpose flour with 1 cup almond flour
- Replace 1/2 cup unsweetened cocoa powder with 1/2 cup unsweetened dark cocoa powder
- Replace 1 cup granulated sugar with 1/2 cup erythritol
- Replace 3 oz Mexican chocolate with 3 oz unsweetened dark chocolate
- Replace 12 mini churros with 12 mini keto churros (made from almond flour, eggs, and erythritol)
- Replace 1/2 cup vegetable oil with 1/2 cup coconut oil
- Replace buttermilk with full-fat coconut milk
- Replace granulated sugar for churro topping with granulated erythritol.
🍆 Mediterranean
- ‘Replace all-purpose flour with almond flour
- Replace unsweetened cocoa powder with carob powder
- Replace vegetable oil with olive oil
- Replace Mexican chocolate with dark chocolate and add 1 tsp of orange zest
- Replace mini churros topping with crushed pistachios
- Add 1/2 cup of chopped dates to the batter
- Replace granulated sugar for churro topping with honey’
🥑 Paleo
- Replace all-purpose flour with 1 cup of almond flour
- Replace unsweetened cocoa powder with 1/2 cup of cacao powder
- Replace granulated sugar with 1 cup of coconut sugar
- Replace vegetable oil with 1/2 cup of coconut oil
- Replace buttermilk with 3/4 cup of almond milk
- Replace Mexican chocolate with 3 oz of paleo-friendly dark chocolate (at least 70% cacao)
- Remove mini churros for topping, as they are not paleo-friendly
- Replace unsalted butter with 1/2 cup of ghee (for churro topping replacement)
- Replace granulated sugar (for churro topping) with 1 cup of coconut sugar (for churro topping replacement)
- For the churro topping replacement, add a mixture of ground almonds and cinnamon to mimic the texture and flavor.
🐟 Pescatarian
- No changes are necessary to make the Choco-Churro Fiesta Cupcakes recipe pescatarian friendly. The current recipe does not contain any meat or poultry products, which are the primary foods avoided in a pescatarian diet.
🌱 Vegan
- Replace 2 large eggs with 2 tbsp flaxseed meal mixed with 6 tbsp water
- Replace 3/4 cup buttermilk with 3/4 cup almond milk mixed with 1 tsp apple cider vinegar
- Replace 3 oz Mexican chocolate with 3 oz vegan dark chocolate
- Replace 1/2 cup unsalted butter with 1/2 cup vegan butter
🥦 Vegetarian
- No changes are needed as the recipe is already vegetarian friendly.
🥩 Whole30
- ‘Replace all-purpose flour with 1 cup of almond flour
- Replace unsweetened cocoa powder with 1/2 cup of cacao powder
- Replace granulated sugar with 1 cup of date paste
- Remove vegetable oil
- Add 1/2 cup of coconut oil
- Remove vanilla extract
- Replace buttermilk with 3/4 cup of almond milk, room temperature
- Replace Mexican chocolate with 3 oz unsweetened dark chocolate, finely chopped
- Remove mini churros for topping
- Remove unsalted butter, melted (for churro topping)
- Remove granulated sugar (for churro topping)
- Add cinnamon to the batter instead of using it for topping’
IMPORTANT NOTE: Artificial Intelligence created this—this means the following may or may not be correct or accurate. If following a specific diet is critical to your health and well-being due to ailments or health conditions, please consult your doctor before trying any of these variations.
🧠 Brain Health
- ‘Replace all-purpose flour with 1 cup of almond flour
- Replace unsweetened cocoa powder with 1/2 cup of raw cacao powder
- Decrease granulated sugar to 1/2 cup
- Replace vegetable oil with 1/2 cup of coconut oil
- Add 1/4 cup of ground flaxseeds
- Replace Mexican chocolate with 3 oz dark chocolate (at least 70% cocoa)
- Replace mini churros topping with a sprinkle of chopped walnuts
- Decrease butter to 1/4 cup for churro topping replacement
- Decrease granulated sugar for churro topping to 1/2 cup’
🌾 Celiac Disease
- Replace 1 cup all-purpose flour with 1 cup gluten-free all-purpose flour
- Replace 12 mini churros with 12 gluten-free mini churros
💩 Crohns Disease
- ‘Replace all-purpose flour with gluten-free flour
- Replace granulated sugar with a low-FODMAP sweetener like pure maple syrup or stevia
- Replace buttermilk with lactose-free milk mixed with 1 tsp of lemon juice or vinegar
- Replace vegetable oil with coconut oil
- Remove Mexican chocolate and replace it with dairy-free dark chocolate
- Replace mini churros topping with gluten-free and sugar-free churro alternative or omit entirely
- Replace unsalted butter in churro topping with a dairy-free butter substitute’
🩸 Diabetes
- Replace 1 cup granulated sugar with 1/2 cup Stevia
- Replace 1 cup granulated sugar (for churro topping) with 1/2 cup Stevia
- Replace 3 oz Mexican chocolate with 3 oz dark chocolate, minimum 70% cocoa
- Replace buttermilk with low-fat buttermilk
- Remove mini churros for topping
🍞 Gluten Intolerance
- Replace 1 cup all-purpose flour with 1 cup gluten-free all-purpose flour
- Replace 12 mini churros with 12 gluten-free mini churros
🫀 Heart Disease
- ‘Replace 1 cup granulated sugar with 3/4 cup apple sauce
- Replace 1/2 cup vegetable oil with 1/2 cup unsweetened applesauce
- Replace 3 oz Mexican chocolate with 3 oz dark chocolate (70% cocoa or more)
- Replace 1/2 cup unsalted butter, melted (for churro topping) with 1/4 cup olive oil
- Replace 1 cup granulated sugar (for churro topping) with 1/2 cup Stevia
- Remove mini churros for topping’
❤️ Heart Health
- ‘Replace 1 cup all-purpose flour with 1 cup whole wheat flour
- Replace 1/2 cup vegetable oil with 1/4 cup olive oil and 1/4 cup unsweetened applesauce
- Decrease granulated sugar to 3/4 cup
- Replace 2 large eggs with 4 egg whites
- Replace 3 oz Mexican chocolate with 3 oz dark chocolate (at least 70% cacao)
- Replace mini churros topping with a sprinkle of cinnamon and a drizzle of dark chocolate
- Replace melted unsalted butter for churro topping with a light brush of olive oil
- Eliminate granulated sugar for churro topping’
🧂 High Blood Pressure
- ‘Replace granulated sugar with 3/4 cup of stevia for batter
- Replace granulated sugar with 3/4 cup of stevia for churro topping
- Replace unsalted butter with 1/2 cup of unsweetened applesauce for churro topping
- Remove salt from the recipe
- Replace buttermilk with 3/4 cup of almond milk, room temperature
- Replace vegetable oil with 1/2 cup of olive oil’
🍔 High Cholesterol
- ‘Replace 2 large eggs with 4 egg whites
- Replace 1/2 cup vegetable oil with 1/2 cup unsweetened applesauce
- Replace 1/2 cup unsalted butter with 1/4 cup unsalted butter and 1/4 cup unsweetened applesauce for churro topping
- Replace Mexican chocolate with dark chocolate (at least 70% cacao)
- Decrease granulated sugar to 3/4 cup
- Add 1/2 cup of oats’
🦠 Immune System
- ‘Replace all-purpose flour with 1 cup whole wheat flour
- Replace granulated sugar with 3/4 cup honey
- Replace vegetable oil with 1/2 cup coconut oil
- Add 1 tsp of ground turmeric
- Add 1 tsp of ground ginger
- Replace buttermilk with 3/4 cup almond milk, room temperature
- Replace Mexican chocolate with 3 oz dark chocolate, finely chopped
- Replace unsalted butter with 1/2 cup coconut oil, melted (for churro topping)
- Replace granulated sugar (for churro topping) with 3/4 cup coconut sugar’
🚽 Irritable Bowel Syndrome
- Replace all-purpose flour with 1 cup gluten-free flour
- Replace granulated sugar with 1 cup stevia
- Replace buttermilk with 3/4 cup lactose-free milk
- Replace vegetable oil with 1/2 cup coconut oil
- Remove Mexican chocolate
- Add 3 oz dark chocolate (lactose-free)
- Replace unsalted butter with 1/2 cup lactose-free margarine for churro topping
- Decrease the amount of mini churros to 6, cut in half for topping
💧 Kidney Disease
- ‘Replace all-purpose flour with almond flour
- Replace unsweetened cocoa powder with kidney-friendly carob powder
- Decrease baking soda to 1/4 tsp
- Remove salt
- Replace granulated sugar with a kidney-friendly sweetener like stevia, use equivalent amount as per the sweetener’s package instructions
- Replace vegetable oil with olive oil
- Replace buttermilk with unsweetened almond milk
- Remove Mexican chocolate
- Replace unsalted butter with olive oil for churro topping preparation
- Replace granulated sugar for churro topping with a kidney-friendly sweetener like stevia, use equivalent amount as per the sweetener’s package instructions
- Decrease ground cinnamon for churro topping to 1 tsp’
🐄 Lactose Intolerance
- ‘Replace 3/4 cup buttermilk with 3/4 cup lactose-free milk mixed with 1 tsp vinegar or lemon juice
- Replace 3 oz Mexican chocolate with 3 oz lactose-free dark chocolate
- Replace 1/2 cup unsalted butter with 1/2 cup lactose-free margarine’
🍺 Liver Disease
- ‘Replace granulated sugar with 3/4 cup of stevia for the cupcakes
- Replace granulated sugar with 1/2 cup of stevia for the churro topping
- Replace vegetable oil with 1/2 cup of olive oil
- Remove Mexican chocolate
- Replace unsalted butter with 1/4 cup of plant-based margarine for churro topping’
🤰 Pregnancy
- Replace vegetable oil with 1/2 cup of coconut oil
- Replace buttermilk with 3/4 cup of almond milk
- Replace Mexican chocolate with 3 oz dark chocolate (70% or higher)
- Replace granulated sugar in the batter with 1/2 cup of maple syrup
- Replace granulated sugar for churro topping with 1/2 cup of coconut sugar
Beti’s Reflections
On one of my culinary adventures through the vibrant streets of Mexico, I stumbled upon a delightful fusion dessert that had me smitten at first bite. The Choco-Churro Fiesta Cupcakes Recipe, a unique blend of rich Mexican chocolate and crispy churros, was a festive treat that I knew I had to bring back to my kitchen and share with you all.
This recipe is perfect for serving up a fiesta-themed dessert to 12 lucky guests. However, please note that this is not suitable for those following Gluten-Free Recipes, Vegan Cupcakes, Low Fat Desserts or Sugar-Free Baking diets. This is a full-flavored indulgence that celebrates the richness of Mexican dessert recipes.
The ingredients in this recipe are simple yet flavorful. We start with all-purpose flour and unsweetened cocoa powder as our base – the latter adding depth to our Mexican Chocolate Cupcakes. The baking powder and soda provide lift while the salt enhances all other flavors. Granulated sugar sweetens our base while eggs lend structure and richness. Vegetable oil ensures moistness and vanilla extract adds an aromatic touch. Buttermilk brings tanginess and extra moisture, enhancing the cocoa’s flavor in our Homemade Choco-Churro Cupcakes. The star ingredient is Mexican chocolate, finely chopped for smooth integration into the batter, giving our cupcakes their distinctive taste. For the churro-inspired topping, we have mini churros dipped in melted butter then rolled in a sugar-cinnamon mixture for an authentic finish.
To make these Choco-Churro Fiesta Cupcakes, start by preheating your oven to 350 degrees F (175 degrees C) and lining your muffin tin with cupcake liners – key steps in any cupcake recipe using vegetable oil as an ingredient. Combine your dry ingredients well before whisking together your wet ingredients separately – this technique ensures even distribution of flavors throughout your cupcakes with mini churros topping later on! Gradually combine these two mixtures before adding buttermilk and melted Mexican chocolate – remember not to overmix! Distribute your batter evenly among muffin cups before baking until a toothpick comes out clean from each cupcake – another crucial step in baking Mexican Chocolate Cupcakes! Let them cool completely before brushing each one with melted butter then rolling them into cinnamon-sugar mixture – this gives us our homemade churro topped cupcakes look! Top each one with a mini churro before serving.
And there you have it – Choco-Churro Fiesta Cupcakes that are sure to be the star at any gathering! This unique fusion of flavors makes for an unforgettable treat that will transport you straight to Mexico’s vibrant streets with every bite! So why wait? Get started on this DIY fiesta themed desserts today!
Remember: Baking is just as much about enjoying the process as it is about savoring the end result – so have fun making these deliciously unique Mexican Choco-Churro Cupcakes!
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