Instructions

1. Bring 1 cup plus 2 Tbsp water, ½ cup butter, 3 Tbsp sugar, and salt to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat. Using a wooden spoon, stir in flour. Return to heat.
2. Cook over medium-low heat, stirring constantly, until mixture forms a ball and leaves a film on bottom of pan.
3. Spoon dough into a large mixing bowl; cool 3 minutes. Add eggs, 1 at a time, beating on medium speed with an electric mixer. Beat well after each addition.
4. Pour oil 3 inches deep in a large Dutch oven; heat over medium-high heat until a deep-fry thermometer registers 360°F. Combine 1 cup sugar and cinnamon on a large plate.
5. Place dough in a pastry bag fitted with a large metal star tip, filling two-thirds full. (Refill as necessary.) Holding bag 2 to 3 inches above oil, pipe 10 (4-inch) strips of dough at a time into hot oil, carefully swiping tip with your index finger to trim dough.
6. Fry, turning occasionally, until puffed and golden brown, about 4 minutes. Adjust heat as needed to maintain 360°F. Remove churros using a slotted spoon, and drain on paper towels. Roll warm churros in cinnamon sugar.
7. Meanwhile, combine cream, 2 Tbsp butter, and espresso powder in a saucepan. Heat over medium-low heat until butter melts and bubbles form around edges of pan.
8. Add chocolate; cook until chocolate is melted and mixture is smooth, stirring constantly. Serve sauce with churros.