In a pan or pot, combine the water, unsalted butter, and a splash of vanilla. Place over medium heat and bring to a boil.
Once boiling, add the all-purpose flour all at once. Mix vigorously with a spatula for about 1.5 minutes until a smooth dough forms and pulls away from the sides.
Remove the pan from the heat, add the egg, and continue to mix until the egg is completely incorporated into the dough. It might look separated at first, but keep mixing until smooth.
Transfer the dough to a piping bag fitted with a star tip (like a Wilton 6B). Make sure to squeeze out any air pockets to prevent the churros from exploding in the oil.
Heat the frying oil in a pan over medium heat. Carefully pipe small sections of the dough into the hot oil, using scissors to cut them to your desired length. Fry until golden brown all over, then remove and drain well.
In a separate shallow dish, mix together the sugar and cinnamon. Toss the drained mini churros in the cinnamon sugar until completely coated. Serve warm with melted chocolate for dipping.
Cook it hands-free.
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