Churro Cupcakes

churro cupcakes

These cupcakes are unbelievable.  Let me rephrase: if you bake these for someone, they will offer to give you their kidney.  Possibly their soul.  What I like about these is that the cupcake itself is very light, but the frosting is chocolate whipped cream frosting.  Oh yeah, and it’s stuffed with chocolate pudding which you make yourself.  YUM.

One disclaimer: these do take quite a bit of time, since there are three elements to deal with rather than the usual two.  Make sure when you’re cutting out the inside of the cupcake for the filling that you use a paring knife; you should get a cone shape when you’re done.  Have fun!

YIELD: 12 cupcakes

TIME: 3 hours 30 minutes

INGREDIENTS
1-1/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup almond milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup melted butter
1 tsp vanilla extract

2 Tbsp cornstarch
1/4 cup sugar
1/8 tsp salt
1/2 tsp cinnamon
1-1/2 cups milk
3 oz semisweet chocolate, chopped
1/2 tsp vanilla extract

1/2 cup powdered sugar
1/4 cup cocoa powder
2 Tbsp milk
1 egg white
pinch of cream of tartar
pinch of cinnamon
1 cup chilled whipping cream

DIRECTIONS
Preheat oven to 350 F, and in a large bowl sift flour, cornstarch, baking powder, baking soda, cinnamon, and salt together.  Combine almond milk and vinegar, and whisk in sugar, butter, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth, and fill cupcake liners with batter.  Bake for 20-22 minutes, and let cool completely.

Combine cornstarch, sugar, salt, and cinnamon.  Slowly whisk in the milk while over a double boiler, and let cook for 15 to 20 minutes.  Once thickened, add the chocolate and continue stirring for about 2-4 minutes.  Remove from heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface. Refrigerate for at least 30 minutes.

Whisk powdered sugar, cocoa powder, milk, the egg white, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate for 30 minutes-1 hour.  Gradually beat chilled cream into chocolate mixture, and continue beating until stiff peaks form.

With a small pairing knife, cut out cones from the tops of the cupcakes; set aside the cones.  Spoon chocolate pudding filling into each cupcake.  Spread the whipped cream frosting on top, and sprinkle with cinnamon and sugar mixed together on top.

Hope y’all enjoy!

xoxo, Sara

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