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Churro Blondie Cups

Churro Blondie Cups

These Churro Blondie Cups are a super fun combination of a brownie, muffin and churro. The blondies are made using white chocolate so they are super thick and fudgy. The mixture has lots of ground cinnamon. Finally fill each cup with dulce de leche or chocolate ganache - the classic churro dipping sauces - for the ultimate post-dinner treat! Feel free to fill all with the same filling, just double the quantity suggested below.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12
Author: Florence Jackson

Ingredients

For the Blondies

  • 125 g (1 cup) White Chocolate Melted
  • 170 g (¾ cups) Unsalted Butter Melted
  • 75 g (⅓ cups) Light Brown Soft Sugar
  • 125 g (⅔ cups) Granulated Sugar
  • 2 tsp (2 tsp) Ground Cinnamon
  • 2 (2) Large Eggs
  • 120 g (1 cup) All Purpose Flour (Plain Flour)
  • 2 tsp (2 tsp) Vanilla Extract

For the Fillings

  • 90 ml (⅓ cups) Heavy Cream
  • 110 g (⅔ cups) Dark or Semi-Sweet Chocolate
  • 200 g (1 cup) Dulce de Leche or Caramel sauce if you cannot find this

Instructions

For the Blondie

  • Pre-heat your oven to 180℃/370℉. Line a 12 hole muffin pan with muffin/cupcake liners.
  • In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Alternatively do this using a double boiler: Place the chocolate in a heat proof bowl resting on a small saucepan with simmering water. Stir until melted.
  • In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
  • Whisk in the melted white chocolate until fully incorporated. Add the flour and ground cinnamon and fold to combine. Pour into the lined muffin pan.
  • Bake 20 minutes. Remove from the oven, and after letting cool off just for a few minutes, use a tablespoon measure/end of a wooden spoon to create the indent - create lots of room to add the churro fillings.

For the Chocolate Ganache

  • Once the blondies are totally cooled, make the chocolate ganache.
  • Chop the chocolate up into small pieces if using block chocolate (chocolate chips are fine too). Place the chocolate in a heatproof bowl/jug. 
  • Heat the cream over a medium heat in a small saucepan. Once it has started simmering, pour it over the chocolate. Leave for 2 minutes, then whisk to create a thick, glossy chocolate ganache. Pour this into half the blondie cups, and fill the other half with the dulce de leche!