Table of Contents
Churro Cream Cheese Bombs | Sweet, Creamy & Irresistible!
Introduction
Did you know that searches for “easy churro recipes” have skyrocketed by over 150% in the past year, proving our collective craving for this iconic treat? Welcome, dessert lovers! If you’re craving a taste of something absolutely irresistible, our Heavenly Churro Cream Cheese Bombs recipe is here to delight you. With a rich, creamy center wrapped in cocoa-infused dough and coated in cinnamon sugar, these bites will satisfy even the most demanding sweet tooth. Get ready for the ultimate treat that combines the flavors of classic churros with a creamy surprise! This recipe elevates the humble churro into a portable, explosion-of-flavor dessert bomb that’s perfect for parties, cozy nights in, or whenever that sugar craving hits. Let’s dive into creating these little pockets of joy.
Ingredients List
Gather these simple ingredients for the most decadent churro experience. I’ve included notes on substitutions and the sensory role each plays.
For the Dough:
- 1 cup water – The base for our choux pastry, creating steam for a light, airy interior.
- 1/2 cup unsalted butter – Adds richness and tender flavor. For a dairy-free version, use a high-quality vegan butter stick.
- 1 tablespoon granulated sugar – A touch of sweetness in the dough itself.
- 1/4 teaspoon salt – Balances the sweetness and enhances all other flavors.
- 1 cup all-purpose flour – The structure-builder. For a slightly nuttier flavor, you can substitute with bread flour.
- 2 tablespoons unsweetened cocoa powder – The secret ingredient! It gives the dough a beautiful, deep color and a subtle, sophisticated chocolate note that pairs magically with cinnamon.
- 3 large eggs – Binds the dough and gives it its signature puff. Ensure they are at room temperature for best incorporation.
For the Cream Cheese Filling:
- 8 oz (225g) full-fat cream cheese, softened – The star of the creamy center. Full-fat is non-negotiable for that lush, tangy, and smooth texture.
- 1/4 cup powdered sugar – Sweetens the filling without graininess. You can adjust to taste.
- 1 teaspoon pure vanilla extract – Adds a warm, aromatic depth to the filling.
- Zest of 1/2 an orange (optional) – A bright, citrusy twist that cuts through the richness beautifully.
For Frying & Coating:
- Vegetable or canola oil for frying – You’ll need enough for about 2 inches in your pot. Choose an oil with a high smoke point and neutral flavor.
- 1 cup granulated sugar – For the iconic sweet shell.
- 2 tablespoons ground cinnamon – The warm, spicy partner to the sugar. For extra kick, add a pinch of nutmeg or cardamom.
Timing
Compared to traditional churro recipes that require piping and shaping long sticks, these bombs are surprisingly quick. The total active time is under 40 minutes, making it a fantastic “impressive but doable” dessert. The majority of the time is hands-off chilling for the filling, which you can do while preparing the dough.
Golden, sugar-crusted Churro Cream Cheese Bombs fresh from the fryer, ready to ooze with creamy delight.
Step-by-Step Instructions
Step 1: Prepare the Dough
In a medium saucepan, combine the water, butter, sugar, and salt. Place it over medium-high heat and bring the mixture to a rolling boil, stirring occasionally until the butter is fully melted. The moment it boils, reduce the heat to low and immediately dump in the all-purpose flour and cocoa powder all at once. Stir vigorously with a wooden spoon. You’ll watch a magical transformation as the mixture comes together into a smooth, glossy ball that pulls away cleanly from the sides of the pan. This should take about 1-2 minutes. This step cooks the flour and activates the starch, which is crucial for absorbing the eggs. Transfer this hot dough ball to a large mixing bowl and let it cool for 5-7 minutes—you don’t want to cook the eggs when you add them!
Step 2: Make the Cream Cheese Filling
While the dough cools, let’s make the creamy heart of our bombs. In a separate bowl, using a hand mixer or a sturdy whisk, beat the softened cream cheese until it’s completely smooth and lump-free. This is key for a silky filling. Add the powdered sugar and vanilla extract (and orange zest if using) and beat again until fully combined and creamy. For easy piping, transfer this filling to a piping bag or a sturdy zip-top bag. No tip is needed yet. Place the bag in the refrigerator to firm up slightly while you work on the dough. A cooler filling is much easier to handle during assembly.
Step 3: Assemble the Bombs
Back to the slightly cooled dough. Add the eggs, one at a time, beating well after each addition. I recommend using an electric mixer here for ease. The dough will look slippery and separated at first, but keep beating—it will come back together into a thick, sticky, pipeable paste after each egg. Once all eggs are incorporated and the dough is smooth, transfer it to another piping bag fitted with a large open star tip (like a Wilton 1M or 8B). Now, let’s create the bombs: Pipe a small, flat circle of dough (about 1.5 inches in diameter) onto a parchment-lined tray. Snip a small corner off the bag with the chilled cream cheese filling and pipe about 1 teaspoon of filling into the center of the dough circle. Pipe another circle of dough directly on top, sealing the edges by gently pressing down with a damp finger. You should have a sealed, filled disc. Repeat until all dough and filling are used. Pop the tray in the freezer for 10-15 minutes. This firming-up step is crucial—it prevents the bombs from bursting open in the hot oil.
Step 4: Fry to Golden Perfection
As the bombs chill, pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium heat until it reaches 350°F (175°C). Use a candy thermometer for accuracy; the right temperature ensures a crisp exterior without a greasy interior. Carefully lower 4-5 chilled bombs into the hot oil using a slotted spoon. Do not overcrowd the pot. Fry for 2-3 minutes per side, flipping once, until they are puffed, firm, and a deep golden brown. The cocoa in the dough will make them look darker than regular churros—that’s perfect! Transfer the fried bombs to a wire rack set over a baking sheet to drain any excess oil.
Step 5: Coat in Cinnamon Sugar
While the bombs are still hot (but cool enough to handle), roll them generously in the cinnamon-sugar mixture. I like to mix my sugar and cinnamon in a shallow bowl or pie plate for easy rolling. The residual heat and slight oiliness will help the sugar adhere perfectly, creating that classic, crackly churro coating. Serve immediately for the ultimate warm, creamy, and crispy experience.
Nutritional Information
The following is an approximate nutritional breakdown per bomb (based on a yield of 22).
- Calories: 145 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 85mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0.5g
- Sugars: 9g
- Protein: 2g
Healthier Alternatives
Love the flavor but want a lighter version? Here are some smart swaps that don’t sacrifice taste:
- Bake, Don’t Fry: Preheat your oven to 400°F (200°C). Place the assembled bombs on a parchment-lined baking sheet, brush lightly with melted butter or spray with cooking oil, and bake for 18-22 minutes until puffed and firm. Roll in cinnamon sugar immediately after baking.
- Filling Swap: Use reduced-fat or Neufchâtel cream cheese. For a dairy-free filling, blend soaked cashews with a touch of maple syrup and lemon juice until super smooth.
- Sugar Adjustment: For the coating, try a blend of granulated monk fruit sweetener with cinnamon. It provides the same sweet, sandy texture with fewer calories and a lower glycemic impact.
- Flour Option: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. The results are nearly identical!
Serving Suggestions
These bombs are stars on their own, but you can elevate them into a show-stopping dessert:
- Serve warm with a side of rich chocolate ganache or dulce de leche for dipping.
- Create a dessert board with these bombs, fresh berries, and dollops of whipped cream.
- For a decadent breakfast treat (we won’t tell!), pair with a strong cup of coffee or Mexican hot chocolate.
- Drizzle with a simple glaze made from powdered sugar, milk, and a dash of cinnamon.
Common Mistakes
- Adding Eggs to Hot Dough: This will cook the eggs and create a scrambled, lumpy texture. Let the dough cool sufficiently first.
- Oil Temperature is Wrong: Too hot, and the outside burns before the inside cooks. Too cool, and the bombs absorb oil and become greasy. Use a thermometer!
- Skipping the Chill: If the assembled bombs go straight into the fryer, the filling can leak and cause dangerous oil splatters, and the dough may not hold its shape. The 10-minute freezer rest is non-negotiable.
