Churro Cupcakes with Cinnamon Mascarpone Frosting

By molpel

Ingredients

• FOR THE CUPCAKES
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 (1 stick) cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk, at room temperature
• FOR THE CINNAMON SUGAR
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• FOR THE FILLING
• 3/4 cup dulce de leche
• 1/4 cup sour cream
• FOR THE FROSTING
• 1 cup heavy cream
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup confectioners' sugar, sifted
• 1/4 tsp. cinnamon

Preparation

Step 1

To make the cupcakes
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
Fill each muffin cup with 2 tablespoons of batter. I used a measuring spoon. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the cinnamon-sugar mixture to coat it. You really have to smush them in there to get it to stick. Allow the cupcakes to cool completely before filling.

To fill the cupcakes
Combine the dulce de leche with the sour cream and mix well. The sour cream makes the dulce de leche less sticky and easier to pipe. Put the mixture into a piping bag or a thick plastic bag with the edge snipped off. Make a hole in each of the cupcakes, making sure you do not go all the way to the bottom. I used an apple corer. It worked quite well. Then pipe the mixture into each cupcake and fill to the top.

To make the frosting
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. After frosting the cupcakes, sprinkle a little bit of the left over cinnamon-sugar onto the frosting.