Cinnamon-Spiced Mexican Chocolate Churros with Chocolate Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Golden fried churros dusted with cinnamon sugar paired with a rich, spiced Mexican chocolate dipping sauce for a festive dessert. This mexican-inspired cinco de mayo ready in about 40 minutes blends water, unsalted butter, granulated sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup water
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• for frying, about 4 cups vegetable oil
• 1 tbsp ground cinnamon
• 1/2 cup granulated sugar (for coating)
• 4 oz semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp ground cinnamon (for sauce)
• 1/2 tsp vanilla extract
• 1/8 tsp (optional) cayenne pepper

Instructions

1. Step 1: In a medium saucepan, combine 1 cup water, 4 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Step 2: Remove pan from heat and immediately stir in 1 cup all-purpose flour until mixture forms a ball and pulls away from sides.
3. Step 3: Let dough cool for 5 minutes, then beat in 2 large eggs one at a time, mixing well after each until smooth and glossy.
4. Step 4: Heat 4 cups vegetable oil in a deep pot or fryer to 375°F.
5. Step 5: Transfer dough to a piping bag fitted with a large star tip. Pipe 4-inch strips directly into hot oil, cutting dough with scissors.
6. Step 6: Fry churros in batches for 3-4 minutes until golden and crisp, flipping halfway. Remove with slotted spoon and drain on paper towels.
7. Step 7: Toss warm churros in a mixture of 1/2 cup granulated sugar and 1 tbsp ground cinnamon until coated.
8. Step 8: For chocolate sauce, heat 1/2 cup heavy cream in a small saucepan until simmering. Remove from heat and stir in 4 oz semi-sweet chocolate chips, 1/2 tsp ground cinnamon, 1/2 tsp vanilla extract, and 1/8 tsp cayenne pepper if using. Stir until smooth.
9. Step 9: Serve churros warm with the chocolate dipping sauce on the side.