In a medium saucepan over medium heat, add water, butter and salt. Bring to a boil and stir until butter is completed melted.
Turn off heat and add flour. Stir until flour is mixed in and becomes a smooth dough ball.
Add eggs and stir into dough, mixing until dough becomes smooth again. Scoop dough into a pastry bag.
Preheat oven to 425ºF. Flip your muffin tin upside down, so the bottom is facing up. Grease the exterior of the mold.
Using a 1M star tip, pipe around the greased molds until you cover the entire mold. Make sure each new layer is flush against the previous layer, so there are no gaps. Bake for 25-30 minutes until churros turn golden brown and are crispy.
Remove the churro bowls from the molds and let cool for a few minutes.
In a ziploc bag, mix together sugar and cinnamon. Add one churro at a time in to the bag, and coat in the cinnamon sugar mixture. Repeat with all bowls.
Add your favorite ice cream and toppings and serve! They're best when they're warm!