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 it 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 it in like the first one. Add the third one and mix it in. If the dough is glossy and easy to handle, it’s done. If the dough is still a bit thick and difficult to work with, add the last egg as well and mix it in. Fill the dough into a piping bag with a star tip.

2. Preheat the oven to 220°C (425°F). Mix the sugar for the coating with the cinnamon in a small freezer bag and set it 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 small bowls. The molds should be covered completely. Bake the cups for about 26-30 minutes – the churro cups should be crispy and have a golden brown color. Take them out of the oven and let them cool down for a moment, then remove them carefully from the molds. Add a churro bowl at a time to the freezer bag with the sugar and shake gently until covered completely with cinnamon-sugar. Fill the bowls with scoops of ice cream and decorate with melted chocolate. Serve immediately.