Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it generously with butter or non-stick spray.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and unsweetened cocoa powder. Mix until evenly blended. In a separate bowl, melt the butter and whisk in the eggs and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients, stirring gently to create a luscious batter without overmixing.

Combine semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and well combined. Set aside to cool slightly.

Scoop a generous tablespoon of the cake batter into each muffin cup, then add about one teaspoon of the ganache into the center of each cup on top of the batter. Finish by spooning a little more batter over the ganache, filling each cup about three-quarters full.

Place the muffin tin in the oven and bake for approximately 12-15 minutes. The edges should be set, but the centers slightly wet.

Mix granulated sugar and ground cinnamon in a small bowl to create the churro coating. Once the cakes are done, allow them to rest in the tin for just 2-3 minutes before carefully removing them.

Roll each warm Churro Lava Cake gently in the cinnamon-sugar mixture until well coated. Serve immediately while warm.