1. In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat.
2. Once boiling, remove the saucepan from the heat and quickly stir in 1 cup of all-purpose flour until the mixture forms a smooth ball.
3. Allow the dough to cool slightly for about 5 minutes. Meanwhile, heat 2 cups of vegetable oil in a deep skillet or saucepan to 375°F (190°C).

1. Transfer the dough to a piping bag fitted with a large star tip.
2. Carefully pipe strips of dough directly into the hot oil, using scissors to cut the dough when it reaches about 4 inches in length.
3. Fry the churros until golden brown, about 2 minutes on each side. Remove with a slotted spoon and drain on paper towels.

1. In a shallow bowl, mix 1/2 cup of granulated sugar with 1 teaspoon of ground cinnamon.
2. Roll the warm churros in the cinnamon sugar mixture until fully coated.

1. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and add 100g of chopped dark chocolate. Let it sit for 1 minute, then stir until smooth and well combined.

1. Serve the churros warm with the chocolate dipping sauce on the side for a delightful Mexican dessert experience. Enjoy!