Cinnamon Sugar: Mix the 1/4 cup sugar with the cinnamon on a plate and set aside.
Churros: In a saucepan, over medium-high heat, combine water, butter or margarine, 1 tablespoon sugar and salt; bring to a boil. Using a wooden spoon, stir in all the flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.
Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to a piping bag fitted with a star decorating tip.
Heat about 3 inches of oil in a large, heavy bottomed, high-sided pot over medium-high heat until the oil reaches 375 degrees.
To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife or scissors and gently dropping them into the oil. Turn frequently with tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees between each batch. Drain the churros on a paper towels and then toss in cinnamon sugar to coat while still warm.
Chocolate: Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the churros on a serving platter and serve with melted chocolate.
Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Choose your favorite flavored chocolate, we like orange!