Spicy Mexican Chocolate Churros with Cinnamon Sugar

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon ground cayenne pepper
• 2 tablespoons unsweetened cocoa powder
• 1 cup water
• 1 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 quart vegetable oil, for frying

• 1 cup heavy cream
• 8 ounces Mexican chocolate, chopped
• 1 teaspoon ground cinnamon

Method

1. 01
   In a medium saucepan, combine water, butter, salt, and cayenne pepper. Bring to a boil over medium heat.
2. 02
   Remove from heat and stir in the flour and cocoa powder until the mixture forms a ball.
3. 03
   Transfer the dough to a large mixing bowl. Let cool for 5 minutes.
4. 04
   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. 05
   Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
6. 06
   Spoon the dough into a piping bag fitted with a large star tip.
7. 07
   Carefully pipe 4-6 inch strips of dough into the hot oil. Fry until golden brown and crisp, about 2-3 minutes per side.
8. 08
   Remove churros with a slotted spoon and drain on paper towels.
9. 09
   Mix the granulated sugar and ground cinnamon in a shallow dish. Roll warm churros in the cinnamon sugar mixture.
10. 10
    For the chocolate sauce, heat the heavy cream in a saucepan until it simmers. Remove from heat and add the chopped chocolate and cinnamon. Stir until smooth.
11. 11
    Serve the churros warm with the chocolate sauce for dipping.