Chocolate Buñuelos: Crispy Cream-Filled Mexican Treat 56 2026

Chocolate buñuelos are an irresistible treat for any occasion, and you can easily make them at home. This is a dream dessert for chocolate lovers: a sweet indulgence with a light, airy texture that's crispy on the outside and creamy within.

These golden puffs of fried dough get rolled in sugar while still warm, then filled with a rich chocolate ganache once they've cooled. The contrast between the delicate, crisp shell and the smooth filling is what makes them so addictive.

They come together with simple pantry ingredients and about 40 minutes of hands-on work, though you'll want to allow extra time for chilling the filling and cooling the fried dough. Serve them fresh for the best results, when the shell is still crunchy and the chocolate center is perfectly creamy.

Ingredients for Chocolate Buñuelos

This recipe makes about 30 buñuelos, serving 10 people.

• 140 ml heavy whipping cream (at least 35% fat)
• 160 g dark chocolate (55% cocoa)
• 125 ml water
• 20 g unsalted butter
• 30 g sugar
• 1 pinch salt
• 75 g wheat flour
• 2 medium eggs
• Plenty of sunflower oil for frying
• Sugar to taste for coating

How to Make Chocolate Buñuelos Step by Step

1. Make the Chocolate Filling

First, prepare the chocolate filling. Heat 140 ml of heavy whipping cream in a bowl — you can use the microwave for this — and add 160 g of dark chocolate. Let the two ingredients sit for a couple of minutes so the chocolate begins to melt, then stir them together. Cover with plastic wrap and let cool completely at room temperature until thickened.

2. Boil the Water with Butter, Sugar and Salt

Place 125 ml of water in a saucepan with 20 g of unsalted butter, 30 g of sugar and 1 pinch of salt. Bring to a boil, and once the butter has melted, remove from the heat.

3. Add the Flour

Add 75 g of wheat flour all at once and stir it into the mixture with a spatula. You want to achieve a smooth, lump-free dough.

4. Dry the Dough

Return the saucepan to medium heat to dry out the dough, stirring constantly with a spatula. You'll know the dough is dry when a thin whitish film forms on the bottom of the pan and the dough pulls away from the sides.

5. Let the Dough Cool

Remove the dough from the saucepan and place it in a bowl to cool slightly.

6. Incorporate the Eggs

After about 5-10 minutes, stir 2 medium eggs into the dough with a spatula until you have a smooth, shiny dough that falls in clumps when lifted with the spatula. To make this easier, you can beat the eggs and add them little by little while stirring until you reach this consistency.

7. Heat the Oil and Fry the Buñuelos

Heat plenty of sunflower oil in a saucepan until it reaches about 180°C (350°F), the point at which the oil is hot enough without smoking. Using two greased teaspoons, form the buñuelos and carefully drop them into the hot oil. Fry until golden. They'll turn on their own as they puff up. Repeat until all the dough is used.

8. Coat in Sugar and Cool

Remove the buñuelos from the oil and place them on a plate lined with paper towels. While still hot, roll them in sugar to taste and place them on a rack to cool completely.

9. Cut a Small Opening

Once cool, use a small knife or kitchen scissors to make a small cut in each buñuelo.

10. Fill with Chocolate

Transfer the chocolate cream to a piping bag and fill the buñuelos through the opening you made.

11. Serve Fresh

Serve the chocolate buñuelos freshly made to enjoy them at their very best.

Tips for the Best Chocolate Buñuelos

Control the Oil Temperature

The most important thing for perfect chocolate buñuelos is controlling the oil temperature. If it's too hot, they'll brown quickly and stay raw inside; if it's too cold, they'll absorb too much oil and turn out greasy and heavy. Aim for 180°C (350°F) so the frying is even. Also make small pieces of dough, since they grow during frying, and don't fry more than 5-6 buñuelos at a time so the oil temperature doesn't drop and you can control the frying better.

Fill Them When Fully Cool

Once cold, fill the buñuelos with the chocolate ganache. It's important that they're completely cool so the filling doesn't melt and end up spilling out.

Serve Them Fresh

Preferably serve them freshly made, which is when they're at their perfect point, with the dough still crunchy and the filling creamy.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.

And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.

For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.

When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.

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