Barby Jefferson

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Recipe of Chocolate Churros Cupcakes

Chocolate Churros Cupcakes

45 mins
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The most fun typical breakfast are these chocolate churros cupcakes.
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12 portions
  • 115 grams unsalted butter, at room temperature
  • 220 grams sugar
  • 3 eggs, medium
  • 180 grams flour
  • 40 grams cocoa powder, sugarfree
  • 1 1/2 teaspoons baking soda
  • 120 milliliters low fat milk
  • 1 teaspoon vanilla extract
  • 1 glass Water
  • 1 glass flour
  • oils
  • sugar
  • pastry bag, with small star nozzle
  • 115 grams unsalted butter
  • 425 grams powdered sugar, (better if it's icing sugar)
  • 85 grams cocoa powder, sugarfree
  • 105 milliliters milk, semi-skimmed


We preheat the oven to 180º (160º if it is with a fan).
Prepare the tray for cupcakes with 12 paper capsules (cups).
We sift the flour with the chemical yeast and the cocoa in a bowl and reserve.
Beat the butter with the sugar until they are integrated and the mixture is rinsed. We add the eggs, one by one, beating until they are incorporated. Add half the flour and beat at low speed until it is incorporated.
Next, add the milk, mixed with the vanilla extract, and beat again. Add the other half of the flour and beat at low speed until the mixture is homogeneous. We distribute the mixture in the capsules, without filling them more than 2/3.
We bake 22-25 minutes or until a toothpick comes out clean. Let the cupcakes cool in the pan for 5 minutes and then move to a rack, until they cool completely.
While they cool, we make our mini churros: in a saucepan, heat the water with a drop of oil and a pinch of salt. When it boils, add the flour and we stir quickly. A kind of "paste" will be created.
Remove the saucepan fire and take the sticky dough with the wooden spoon and put it in the pastry bag.
Next, we heat the oil in another pan. When it is very hot, we start to throw our churros.
We will need at least one mini churro for cupcake.
As soon as the mini churros begin to brown, we take them out and leave them on kitchen paper so that they lose the excess oil. Finally, we passed them through sugar.
To prepare the buttercream we have to sift the icing sugar with the cocoa and place them in a bowl together with the butter and the milk.
We cover the bowl, beat on low speed a minute. Then we raise the speed and beat at least another 5 minutes at high speed. The buttercream will become creamy and intense chocolate.
And finally .... TO ENJOY !!!!!!!!!!!!!!!


With these cupcakes you will love the most gourmand and not so sweet palates, they are impressive!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Paty M. Guajardo
19/04/2013 21:34:01
:c hace falta la foto para saber exactamente como van..
Elvira Yáñez Guerrero
18/03/2013 15:37:15
Sin entender la receta perdon, pero no entiendo con qué masa se hacen los churros, con la misma de los cupcakes? es lo que sobre de lo que se usó para ellos y luego se echa en el agua con aceite? no me queda claro y como no hay foto, no visualizo la presentación del cupcake con el churro y la buttercream. Si pudieran aclarar y poner foto, sería fabuloso pues me interesa mucho esta receta.

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