The first thing most people say after biting into one of these cupcakes is wow! There is so much deliciousness going on; tasty churro on top, moist cake and a creamy caramel surprise on the inside. They take a little more effort than a simple cupcake, but I am sure you will find the effort well worth it!
Makes 24 cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sugar
- 1 1/2 teaspoon cinnamon
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
Mix 1/2 cup sugar and 1 1/2 teaspoon cinnamon in a small bowl and set aide.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, 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. Add 1/3 of the flour mixture into the butter mixture and gently stir 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.
Fill each cupcake wrapper with 2 tablespoons of batter, or until the cupcake filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. While cupcakes are still warm, dip the top of each cupcake into the cinnamon-sugar mixture to coat the top of the cupcake. Allow the cupcakes to cool completely.
- 1 cup water
- 2 1/2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- Vegetable oil for frying
- 1/2 cup sugar
- 1 1/2 teaspoon ground cinnamon
Mix 1/2 cup sugar and 1 1/2 teaspoon of cinnamon in a plate and set aside. (You will have had some leftover from your cupcakes as well.)
In a small saucepan over medium heat, combine water, sugar, salt and vegetable oil. Bring to a boil then remove from heat. Stir in flour mixture just until it forms a ball. Do not over mix.
A churrera is a churro dough dispenser, however I did not feel the need to run out and buy one of these, so I just used a large pastry bag with an large open star tip. Let the dough cool slightly, then put in in the pastry bag.
Add 1 1/2 – 2 inches of oil to a small saucepan, and heat to 375 degrees F (190 degrees C). Once the oil is to the right temperature, hold your pastry bag over the oil and squeeze out an 1 1/2 inch long strip of dough. Break it off with your finger and let it gently drop into the oil. Repeat this until you have no more that 3 – 4 churros in the pan at a time. Use a slotted spoon to move churros around because they will stick together. Once golden brown, about 20 seconds, remove with spoon to a paper towel lined plate. Fry up one more batch, then stop to put cooked churros in cinnamon-sugar and roll around to coat, then transfer to another container. Repeat this process until you have used all your dough.
This recipe will make 24 mini churros, plus have plenty leftover to make some larger ones. This is a basic churro recipe and for further explanation, you can watch a video on how to make them HERE.
Dulce de Leche:
- 1 can condensed milk or pre-made dulce de leche
This is strictly personal preference here, or maybe you like science experiments so I will leave this one up to you. Dulce de leche can be purchased pre-made at the grocery store. I found it in my grocery store over by the hot chocolate. I used the pre-made for this recipe but I have also made dulce de leche from scratch. It takes a long time to make, but is super easy and really cool. Something that kids might also find very interesting. I used to make mine on the stovetop, but I came across a recipe to make it in a crockpot which I really like so you can find the link to that recipe HERE.
To fill the cupcakes, use a cupcake corer or a small paring knife to cut out a small hole in the center. Add dulce de leche to a squeeze bottle and fill each cupcake to the top. If the bottle is to hard to squeeze, microwave the dulce de leche for 10 seconds. Set remaining aside for topping.
- 8 ounces cream cheese – room temperature
- 1/4 cup unsalted butter – room temperature
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. then stir in the vanilla. Beat the mixture well, until light and fluffy. Icing should have stiff peaks that stand straight up. If necessary add small amounts of confectioners’ sugar until icing is stiff.
Fill large pastry bag with large open star tip (same as used for churros) and ice each cupcake. Drizzle a small amount of dulce de leche over icing, then top with a mini churro.