Cinnamon-Spiced Mexican Chocolate Churros with Chocolate Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried churros infused with warm cinnamon and cocoa, served alongside a rich, velvety chocolate dipping sauce for a festive Cinco de Mayo dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 40 minutes, pairs water, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 20 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

1 cup water
4 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
2 tbsp unsweetened cocoa powder
2 large eggs
for frying, about 4 cups vegetable oil
1 tbsp cinnamon
1/2 cup for coating granulated sugar
4 oz semi-sweet chocolate chips
1/2 cup heavy cream
1 tsp vanilla extract

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Instructions

Step 1: In a medium saucepan over medium heat, combine 1 cup water, 4 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat.
Step 2: Stir in 1 cup all-purpose flour and 2 tbsp unsweetened cocoa powder vigorously until mixture forms a ball and pulls away from the sides of the pan. Let cool for 5 minutes.
Step 3: Transfer dough to a mixing bowl. Beat in 2 large eggs one at a time, mixing thoroughly until smooth and glossy.
Step 4: Heat 4 cups vegetable oil in a deep heavy-bottomed pot to 375°F using a candy or deep-fry thermometer.
Step 5: Spoon dough into a piping bag fitted with a large star tip. Pipe 4-inch strips of dough into the hot oil, cutting with scissors. Fry 3-4 churros at a time for 3-4 minutes until puffed and crisp, turning occasionally.
Step 6: Remove churros with a slotted spoon onto paper towels to drain. Toss warm churros in a mixture of 1 tbsp cinnamon and 1/2 cup granulated sugar until coated.
Step 7: For the sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until simmering. Remove from heat and add 4 oz semi-sweet chocolate chips and 1 tsp vanilla extract. Stir until smooth.
Step 8: Serve churros hot with warm chocolate sauce for dipping.