If you’re a dessert lover with a weakness for cinnamon sugar and melty chocolate, get ready to fall head over heels. These Churro Cupcakes with Chocolate Ganache are not just another sweet treat—they’re a culinary love letter to everything delicious. Think the soft, cinnamon-kissed crunch of a churro meets the fluffy charm of a cupcake, all topped off with rich, velvety chocolate ganache. Yep, it’s every bit as indulgent as it sounds.

In this detailed guide, we’re diving deep into what makes Churro Cupcakes with Chocolate Ganache the ultimate dessert mashup. From their choux pastry shell to their tender cinnamon cake core and finally that glossy ganache topper, we’re covering every step, secret, and serving tip. Ready to bring bakery-level brilliance into your kitchen? Let’s go.

Why Churro Cupcakes with Chocolate Ganache Are a Must-Bake

There’s something undeniably magical about churros. They’re warm, crunchy, cinnamon-dusted sticks of joy, often devoured at carnivals, theme parks, and street fairs. But combine them with cupcakes—the beloved staple of birthdays and bake sales—and you’ve got yourself a dessert that defies the ordinary.

Churro Cupcakes with Chocolate Ganache are perfect for those who love both nostalgic comfort food and a touch of elegance. The ganache gives them a gourmet flair, while the choux pastry base keeps them rooted in that classic churro vibe. It’s a dessert that impresses, satisfies, and honestly—makes you look like a baking genius.

The Anatomy of a Perfect Churro Cupcake

Let’s break it down. What exactly goes into a Churro Cupcake with Chocolate Ganache?

1. The Choux Pastry Shell

This isn’t your average cupcake liner situation. These cupcakes are cradled in golden-brown, puffy choux pastry, the same dough used for eclairs and cream puffs. When baked, it forms a crisp outer shell with a tender inside—perfect for holding a soft cake filling.

2. The Cinnamon Cake Center

Inside each choux pastry shell is a light, moist cake that’s infused with brown sugar and cinnamon. It’s the cozy, spiced flavor you’d expect from a churro, only fluffier and more decadent.

3. The Chocolate Ganache Topping

No churro is complete without a dip into something sweet, and here, we’re going all-in with a silky chocolate ganache. Poured over the cooled cupcake, it settles into the top and adds a luxurious finish that’s impossible to resist.

Ingredients You’ll Need

Here’s a handy overview of everything you’ll need to make Churro Cupcakes with Chocolate Ganache from scratch:

Choux Pastry:

3/4 cup water
4 tablespoons unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs

Cake Filling:

2 tablespoons dark brown sugar
1 1/2 teaspoons ground cinnamon
1 cup + 2 tablespoons cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract

Chocolate Ganache:

1/4 cup + 2 tablespoons heavy cream
1/2 cup bittersweet chocolate, chopped

Cinnamon Sugar Coating:

3 tablespoons melted butter
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Step-by-Step: How to Make Churro Cupcakes with Chocolate Ganache

Let’s walk through the process from start to finish, so you can replicate this amazing dessert in your own kitchen.

Step 1: Preheat and Prep

Start by preheating your oven to 450°F. You’ll need two standard muffin pans—one to hold the choux pastry, and another to press over the top and create that beautiful domed shape. Spray both pans generously.

Step 2: Make the Choux Pastry

In a saucepan, bring the water, butter, and salt to a boil. Remove from heat and stir in the flour all at once. Return to low heat and stir until the dough pulls away from the sides and forms a ball.

Transfer the dough to a mixing bowl. Let it cool for a few minutes—this is important so the eggs don’t scramble! Then, beat in the eggs one at a time until the mixture is smooth and glossy.

Step 3: Bake the Choux Shells

Spoon the dough evenly into the muffin cups, about halfway full. Place the second muffin tin on top and press gently.

Bake at 450°F for 25 minutes. Remove the top pan, reduce the oven temperature to 350°F, and bake for another 5–8 minutes. Let cool in the pan for 10 minutes.

Step 4: Make the Chocolate Ganache

While the choux shells cool, warm your heavy cream until just steaming—don’t let it boil! Pour it over the chopped chocolate, let sit for 3–5 minutes, then stir until smooth and glossy. Set aside to cool.

Step 5: Prepare the Cake Batter

Whisk together your cake flour, baking powder, baking soda, and salt. In another bowl, beat softened butter and granulated sugar until creamy. Add the egg and beat until combined. Mix in the vanilla and buttermilk.

Gradually add the flour mixture to the wet mixture, then fold in the brown sugar and cinnamon swirl for that churro flavor punch.

Step 6: Fill and Bake the Cupcakes

Slice the tops off your cooled choux shells and scoop out the centers. Fill each halfway with cake batter.

Bake at 350°F for 25–28 minutes or until the tops spring back when lightly touched. Cool completely.

Step 7: Add the Signature Coating

Brush the outside of each cupcake with melted butter, then roll in your cinnamon sugar mixture. This adds the perfect churro crunch to every bite.

Step 8: Top with Ganache

Finish your Churro Cupcakes with Chocolate Ganache by spooning the chocolate into the center until full. Let set at room temperature for about 20 minutes—or chill for a firmer texture.

Why You’ll Love These Churro Cupcakes with Chocolate Ganache

Still wondering why these cupcakes should be your next baking project? Here are a few irresistible reasons:

They’re visually stunning. These cupcakes look straight out of a gourmet bakery.
The textures are unmatched. Crunchy shell, fluffy cake, silky ganache—need we say more?
They taste like a churro and cupcake had a delicious baby.
They’re unique. Everyone does cupcakes. Few do them with choux pastry and ganache.
They’re surprisingly fun to make! You’ll feel like a pro pastry chef pulling these off.

Tips for Success

Want to make sure your Churro Cupcakes with Chocolate Ganache are flawless? Keep these tips in mind:

Don’t skip the second muffin pan. It helps shape the choux perfectly.
Cool everything before filling. Heat will melt the ganache and make things messy.
Use high-quality chocolate. The ganache is a star player here—don’t skimp!

Creative Variations to Try

Feel like customizing your Churro Cupcakes with Chocolate Ganache? Here are some tasty twists:

Caramel Center: Swap ganache for dulce de leche or salted caramel.
Mexican Hot Chocolate: Add cayenne pepper to your ganache for a spicy-sweet kick.
Cream Cheese Filling: Pipe a cinnamon cream cheese into the choux before baking the cake.

Pairing Ideas: What to Serve with Churro Cupcakes

You can elevate this dessert even further with the right drink or side pairing. Consider:

A frothy latte or café de olla for cozy brunch vibes.
Champagne or sparkling wine for special celebrations.
Mexican hot chocolate for a culturally-inspired combo.

FAQs: Churro Cupcakes with Chocolate Ganache

Q: Can I make these ahead of time?
Absolutely! You can prepare the choux shells and cake a day in advance. Just fill and glaze before serving.

Q: Do I need a piping bag for the ganache?
Nope! A spoon works just fine—though a piping bag gives a neater finish.

Q: What type of chocolate is best for ganache?
Bittersweet chocolate (around 60-70% cocoa) gives the richest flavor without being too sweet.

Q: Can I freeze Churro Cupcakes with Chocolate Ganache?
Yes! Freeze unglazed cupcakes for up to 2 months. Thaw and add ganache just before serving.

Q: How do I prevent the choux from collapsing?
Bake them thoroughly, and don’t open the oven door early! Let them cool gradually.

Q: What if I don’t have cake flour?
Substitute with all-purpose flour mixed with cornstarch (1 cup minus 2 tablespoons + 2 tbsp cornstarch).

Conclusion: A Next-Level Dessert Worth Every Bite

Whether you’re baking for a birthday, brunch, or just because it’s Wednesday, these Churro Cupcakes with Chocolate Ganache are bound to impress. They combine classic flavors with gourmet technique, and the result is nothing short of showstopping.

From the first bite of cinnamon-sugar crust to the last spoonful of chocolate ganache, this dessert delivers texture, flavor, and fun. It’s not just a treat—it’s an experience. So preheat that oven, grab your whisk, and let’s get baking!

Because once you try these Churro Cupcakes with Chocolate Ganache, regular cupcakes just won’t cut it anymore.

Churro Cupcakes with Chocolate Ganache – The Ultimate Dessert Fusion Recipe

Author: Mary

Print Recipe

Ingredients

For the Choux Pastry:

3/4 cup water
4 tablespoons unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs

For the Cake Filling:

2 tablespoons packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 cup plus 2 tablespoons cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract

For the Ganache:

1/4 cup plus 2 tablespoons heavy cream
1/2 cup bittersweet chocolate, chopped

For the Coating:

3 tablespoons melted butter
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat Oven:
Preheat your oven to 450°F. Generously spray two standard muffin pans.
Prepare Choux Pastry:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil.
- Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Beat in eggs one at a time until the dough is smooth and shiny.
Bake Choux Shells:
- Divide the choux dough evenly among 12 muffin cups.
- Place the second muffin pan on top to create domed covers.
- Bake for 25 minutes, then remove the top pan, reduce oven temperature to 350°F, and bake for an additional 5–8 minutes until golden brown.
- Let cool in the pan for at least 8–10 minutes.
Prepare Ganache:
- Heat heavy cream until steaming, then pour over chopped chocolate.
- Let sit for 3–5 minutes, then stir until smooth.
- Set aside to cool to room temperature.
Prepare Cake Batter:
- In a small bowl, mix brown sugar and cinnamon.
- In another bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar until smooth.
- Add egg and mix until combined.
- In a measuring cup, combine buttermilk and vanilla.
- Alternately add flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour mixture.
- Fold in the brown sugar and cinnamon mixture.
Fill and Bake Cupcakes:
- Once choux shells are cool, cut off the tops and hollow out the centers.
- Fill each shell halfway with cake batter.
- Bake at 350°F for 25–28 minutes until the cake springs back when lightly touched.
- Let cool in the pan for 5–10 minutes.
Coat Cupcakes:
- In a small bowl, mix granulated sugar and cinnamon.
- Brush the outside of each cupcake with melted butter, then roll in the cinnamon sugar mixture.
Add Ganache:
- Once cupcakes are completely cool, pour ganache into the center of each cupcake until it reaches the top.
- Let sit at room temperature until the ganache is set.