I know – it is stil a bit too cold for ice cream. Just turn on the heaters and everything is fine… Whatever you have to do – these Churro Cups with Ice Cream are a super delicious dessert – even in winter!

I guess everybody who has been to Spain knows about these sugary sticks, that are basically served everywhere. Churros are a very popular snack in Spain and many Latin American countries. Here in Germany you get them mostly in amusement parks ;) The classic ones are served with some chocolate sauce, but you can get them also filled with dulce de leche or vanilla custard. Delicious!
Churros are related to a bake here in Germany called “Windbeutel” aka. profiterole – both are made with choux pastry, but the profiterole are baked and the churros are fried.


As you can see – these churro cups are shaped like little cups with a “churro-esque” texture ;) They are baked and not fried and quite easy to prepare with a mini cupcake form used upside down. Serve the cups with some ice cream or some compote and chocolate sauce and you will have the best dessert EVER!
INGREDIENTS / ZUTATEN
(10 churro cups)
For the dough:
1 cup (240ml) water
1/2 cup (120g) unsalted butter
1/4 tsp. salt
1 cup + 1 tbsp. (145g) all-purpose flour
3-4 large eggs
For the coating:
1/4 cup (50g) sugar
1/2 tsp. ground cinnamon
For the decoration:
vanilla ice cream
melted chocolate
(10 Churro Cups)
Für den Teig:
240ml Wasser
120g Butter
1/4 TL Salz
145g Mehl (Type 405)
3-4 Eier (L)
Für das Coating:
50g Zucker
1/2 TL Zimt
Für die Dekoration:
Vanilleeis
geschmolzene Schokolade

DIRECTIONS / ZUBEREITUNG
1. Add the water, butter and salt to a saucepan. Bring to a boil, stir (with a wooden spoon) and let the butter melt. Add the flour and stir in. Keep stirring until the dough comes together and a white layer appears on the bottom of the saucepan. Take off of the heat and keep stirring for 2-3 minutes, so the dough cools down a bit. Add one of the eggs and mix in well (works best with a hand mixer) – let cool down for 5 minutes. Add another egg and mix in like the first one. Add the third one and mix in. If the dough is glossy and dripping easy to handle, it’s done – if it is still too thick, add the last egg and mix in. Fill the dough into a piping bag with a star tip.
2. Preheat the oven to 425˚F (220°C). Mix the sugar for the coating with the cinnamon in a small freezer bag and set aside. Turn a mini muffin tin around and grease every second mold (you want some space in between the cups) and pipe swirls of dough around the molds to shape a bowl – the molds should be covered completely. Bake for 26-30 minutes – the churro cups should be crispy and have a golden brown color. Take them out of the oven and let cool down for a moment, then remove carefully and place one churro bowl at a time into the freezer bag with the sugar and shake gently until covered completely with cinnamon-sugar. Fill the bowls with a scoop of ice cream and decorate with melted chocolate. Serve immediately.
1. Das Wasser mit der Butter und Salz in einen Topf geben. Unter ständigem Rühren (mit einem Holzlöffel) zum Kochen bringen, bis die Butter komplett geschmolzen ist. Das Mehl zugeben und verrühren. Jetzt so lange weiterrühren, bis sich der Teig zu einem Klumpen verbindet und sich am Boden des Topfes eine weiße Schicht bildet. Vom Herd nehmen und für 2-3 Minuten weiterrühren, damit der Teig abkühlt. Eins der Eier zugeben und unterrühren (geht am Besten mit einem Handrührgerät), dann für etwa 5 Minuten abkühlen lassen. Ein weiteres Ei zugeben und wie das erste unterrühren. Ein drittes Ei zugeben und unterrühren – wenn der Teig glänzt und in großen Stücken von einem Löffel fällt, ist er fertig – falls der Teig noch zu dick ist, das letzte Ei zugeben und unterrühren. Den fertigen Teig in einen Spritzbeutel mit Sterntülle füllen.
2. Den Ofen auf 220°C (425°F) vorheizen. Den Zucker für das Coating mit dem Zimt in einem kleinen Gefrierbeutel vermischen und zur Seite legen. Ein Mini-Muffinblech umdrehen und abwechselnd jede zweite Wölbung einfetten – die Cups brauchen etwas Platz und sollten sich nicht berühren. Die Wölbungen des Muffinblechs jetzt mit Teig ummanteln, indem man den Teig kreisförmig um die Wölbungen legt, bis alles bedeckt ist – es sollte wie ein umgedrehtes Körbchen aussehen. Im Ofen für 26-30 Minuten backen – die Churro Cups sollten knusprig gebacken sein und eine schöne goldene Farbe bekommen haben. Das Blech aus dem Ofen nehmen und nur kurz abkühlen lassen. Die Cups vorsichtig vom Blech lösen, einzeln in den vorbereiteten Gefrierbeutel geben und in der Zucker-Zimt-Mischung vorsichtig wenden, bis sie vollkommen damit bedeckt sind. Die Churro Cups mit einer Kugel Eis befüllen und mit geschmolzener Schokolade verzieren. Sofort servieren.

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Here is a version of the recipe you can print easily.
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Churro Cups with Ice Cream
- Prep Time: 25
- Cook Time: 30
- Total Time: 60
- Yield: 10 1x
Ingredients
For the dough
- 1 cup (240ml) water
- 1/2 cup (120g) unsalted butter
- 1/4 tsp. salt
- 1 cup + 1 tbsp. (145g) all-purpose flour
- 3–4 large eggs
For the coating
- 1/4 cup (50g) sugar
- 1/2 tsp. ground cinnamon
For the decoration
- vanilla ice cream
- melted chocolate
Instructions
- Add the water, butter and salt to a saucepan. Bring to a boil, stir (with a wooden spoon) and let the butter melt. Add the flour and stir in. Keep stirring until the dough comes together and a white layer appears on the bottom of the saucepan. Take off of the heat and keep stirring for 2-3 minutes, so the dough cools down a bit. Add one of the eggs and mix in well (works best with a hand mixer) – let cool down for 5 minutes. Add another egg and mix in like the first one. Add the third one and mix in. If the dough is glossy and dripping easy to handle, it’s done – if it is still too thick, add the last egg and mix in. Fill the dough into a piping bag with a star tip.
- Preheat the oven to 425˚F (220°C). Mix the sugar for the coating with the cinnamon in a small freezer bag and set aside. Turn a mini muffin tin around and grease every second mold (you want some space in between the cups) and pipe swirls of dough around the molds to shape a bowl – the molds should be covered completely. Bake for 26-30 minutes – the churro cups should be crispy and have a golden brown color. Take them out of the oven and let cool down for a moment, then remove carefully and place one churro bowl at a time into the freezer bag with the sugar and shake gently until covered completely with cinnamon-sugar. Fill the bowls with a scoop of ice cream and decorate with melted chocolate. Serve immediately.
Notes
- Enjoy baking!