Chocolate Cupcake Churros

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recipe by Sandrine, Le Meilleur Pâtissier https://www.gateaux-et-toiles.com/

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1900

Each cupcake is a masterpiece of delicacy, with a churro dough base that offers a texture both melt-in-the-mouth and crunchy. The generous salted butter caramel heart adds a sweet and savoury touch that will tantalise your taste buds. The cupcakes are crowned with a ganache made with a creamy spread, and each bite is a sensory journey, combining the creaminess of the chocolate with the sweetness of the caramel and the smoothness of the spread. With these cupcakes, succumb to a gourmet experience that will leave you in awe. User generated recipes have not been re-tested by Kenwood.

recipe updated 12 Aug. 2024

Ingredients

  • Plain flour icon
    Plain flour
    225 g
  • Milk chocolate icon
    Milk chocolate
    100 g
  • Thickened cream icon
    Thickened cream
    175 g
  • Unsalted butter icon
    Unsalted butter
    80 g
  • Fleur de sel icon
    Fleur de sel
    as needed
  • Water icon
    Water
    250 ml
  • Unsalted butter icon
    Unsalted butter
    60 g
  • Egg icon
    Egg
    2
  • Vegetable oil icon
    Vegetable oil
    1 L
  • Caster sugar icon
    Caster sugar
    60 g
  • Thickened cream icon
    Thickened cream
    200 ml
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    150 g
  • Thickened cream icon
    Thickened cream
    175 g
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Cocoa butter icon
    Cocoa butter
    20 g
  • Vegetable oil icon
    Vegetable oil
    15 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    1
  • Pearl sugar icon
    Pearl sugar
    as needed
  • Edible decorations icon
    Edible decorations
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Kmix
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Large mixing bowl
  • kCook icon Heatproof bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Baking tray - medium
  • kCook icon Large saucepan

Step preview

  1. Making the dough:
  2. Preheat the oven - 180ºC
  3. Line a muffin pan with paper cases
  4. Add the ingredients into a medium bowl and set aside
  5. Add the next ingredients into a saucepan
  6. Heat until boiling - medium-high heat
  7. Transfer the flour into the saucepan and mix until well combined
  8. Fit the K-Beater
  9. Transfer the dough mixture into the appliance bowl
  10. Mix - 2 minutes, speed 2
  11. Then add eggs one by one while the machine is running and mix until combined - 1 minute, speed 2
  12. Mix until a dough forms - 2 minutes, speed 4
  13. Prepare a piping bag with a plain round tip
  14. Transfer the dough mixture into the piping bag and pipe into the cupcake cases
  15. Using a teaspoon, scoop out the centre to make a well
  16. Bake until golden - 15 minutes, 180ºC
  17. Remove from the oven
  18. Line a tray with paper towels and set aside
  19. Add sugar into a large bowl and set aside
  20. Add oil into a large, heavy bottom saucepan, filling no more than 1/3 full
  21. Heat until hot - 180°C, medium-high heat
  22. Fry each cup churro until golden brown - 2 minutes
  23. Remove the cupcake churros using a slotted spoon and drain on paper towels
  24. Roll in sugar and set aside
  25. Making the caramel:
  26. Add sugar into a saucepan
  27. Heat and continue - medium heat
  28. Add cream into another saucepan
  29. Heat until just boiling - medium-high heat
  30. When the caramel becomes amber in colour, remove from the heat
  31. Pour the cream bit by bit while stirring continuously
  32. When it stops boiling, add the next ingredients and stir until well combined
  33. Cover with plastic wrap and set aside until cool
  34. Making the ganache:
  35. Add the ingredients into a heatproof bowl and mix until well combined
  36. Add cream into a clean saucepan
  37. Heat until hot - low heat
  38. Add gelatine into the chocolate mixture and mix until well combined
  39. Pour 1/3 of hot cream into the chocolate spread mixture and mix until well combined
  40. Repeat adding 1/3 of hot cream and mixing
  41. Add cold cream into the chocolate spread mixture
  42. Use a hand blender to blend the ganache
  43. Cover with plastic wrap
  44. Chill in the fridge - 1 hour
  45. Clean the appliance bowl and fit the Whisk Tool
  46. Transfer the ganache into the appliance bowl
  47. Whisk until thickened - 3 minutes, speed 6
  48. Prepare a piping bag with an open star tip
  49. Transfer the ganache in the piping bag and set aside
  50. Making the chocolate icing:
  51. Add the ingredients into a Bain maire
  52. Heat until melted - medium heat
  53. Then add oil and mix until well combined
  54. Set aside and let cool
  55. Assembly:
  56. Retrieve the churros
  57. Fill the centre with caramel
  58. Pipe ganache on top
  59. Chill in the freezer - 1 hour
  60. Retrieve the cupcakes
  61. Carefully dip the ganache topping into the chocolate icing
  62. Decorate, if desired
  63. Dust with sugar
  64. Serve
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