Churro Cupcake with Mexican Chocolate Frosting


Churro Cupcake with Mexican Chocolate Frosting

Who doesn’t love a good dessert—or two! Our Churro Cupcakes combine America’s favorite bite-sized snack with a southwestern favorite for a delicious North-meets-South-of-the-Border taste your party guests will crave!



  • 2 Eggs
  • 1 tsp Vanilla
  • ⅔ cup Sugar
  • ½ cup Butter
  • 1 cup all purpose Flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • Frosting

  • 12 oz semi sweet Chocolate chips
  • 2 Tbsp Coffee liqueur
  • 1 Tbsp ground Cinnamon
  • 1 tsp Vanilla
  • ¼ tsp Cayenne
  • 1 ½ cup Heavy cream



  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, place all ingredients in a bowl and beat until smooth.
  3. Fill muffin tins lined with cupcake paper halfway with batter.
  4. Bake 18-20 minutes at 350 degrees.
  5. Check with a toothpick. If the toothpick comes out clean, the cupcake is finished.
  6. Frosting

  7. Place chocolate, liqueur, cinnamon, vanilla and cayenne in mixing bowl.
  8. Heat cream on medium heat until just below boiling (important: do not let cream boil).
  9. Pour the cream over the chocolate and let stand for a few minutes and stir until chocolate is smooth.
  10. Let cool about 2 hours at room temp.
  11. Frost the cupcakes.


Anytime is partytime with the great taste of frozen BACARDI® Mixers! Find them in the freezer aisle.

The Coca-Cola Company