Recipe of the Week: Churro Con Chocolate Cupcakes

Mmmm the spanish doughnut, also known as churro. I have many fond childhood memories of these cinnamon sugary delights. The aroma especially is what always attracted me to them as a child. And there is something so simple and fun about them, who doesn't like to dip things in chocolate, right? I've seen other recipes for such cupcakes but I wanted to develop it a little further. I made 2 different versions of these scrumptious cupcakes and used Dollhouse Bake Shoppe's churro recipe as my base.

I first did a cinnamon graham cupcake with a chocolate ganache filling and a cinnamon graham cream cheese frosting.

The 2nd type was the same base cinnamon graham cupcake but instead of filling the cupcakes I simply used the ganache as the frosting and dusted them with cinnamon + graham cracker crumbs.

So far the verdict in the family is they enjoy the simplicity of the 2nd version but are in love with the frosting in the first so it is hard for them to decide. If you make these, come back and let me know the version you went with and what you thought, I'd love to hear others opinions :) Happy Baking!

Churro Cupcakes
(Cinnamon graham cupcakes w/ chocolate ganache filling and cinnamon graham cream cheese frosting)
3 1/4 cup cake flour, shifted
1 tbsp baking powder
3/4 tsp salt
1/2 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 cup (2 sticks) unsalted butter, room temp
1 1/2 cup sugar
5 large eggs (separated into 5 yolks, reserving only 3 egg whites)
2 tsp vanilla extract
2 1/2 tbsp ground cinnamon
1 1/3 cup whole milk, room temp

Ganache:
8oz chocolate
1 cup heavy cream

Frosting:
1/2 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 8oz packaged cream cheese
1/2 cup unsalted butter, room temp
1 tsp vanilla extract
1 tbsp ground cinnamon
1/2 tsp salt
2 cups confectioners sugar

Directions:
Cake-Preheat oven to 350 degrees F. Sift together the cake flour, baking powder, and salt into a bowl, set aside. Combine graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added.

With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.

Ganche-Place cream in a microwave safe bowl and heat on high for 2-3 minutes (watch cream, when it begins to boil take it out). Put chocolate in a medium sized bowl and pour hot cream over the top. Let sit for a few minutes, then stir or whisk until well combined and completely smooth. Chill the ganache to a thick spreading consistency. Best to leave in the fridge over night, but if your inpatient like me placing in the freezer for a bit works awesome too ;) Using a knife, in the center of the cupcake cut out a cone, slice off the "pointy" end of the cone, leaving just the circular base. Fill cake with the ganache and place the circular piece onto as a plug to seal the filling in.

Frosting-Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.