Prepare the dough: In a medium saucepan, combine water, butter, and vanilla extract. Heat over medium heat until the butter is melted and the mixture begins to simmer. Remove from heat and stir in the flour, sugar, baking powder, and salt. Stir until the dough comes together and is smooth.

Add the egg: Allow the dough to cool for a few minutes, then add the egg and stir until fully incorporated. The dough should be thick but slightly sticky.

Heat the oil: Pour about 2-3 inches of vegetable oil into a deep pot or frying pan and heat to 350°F (175°C). You can test the temperature by dropping in a small piece of dough — if it sizzles and rises to the surface, the oil is ready.

Shape the poppers: Use a spoon or small cookie scoop to drop tablespoon-sized portions of dough into the hot oil. Fry in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the churros poppers and place them on a plate lined with paper towels to drain any excess oil.

Coat with cinnamon sugar: While the churros poppers are still warm, combine sugar and cinnamon in a shallow bowl. Roll each popper in the cinnamon sugar mixture until fully coated.

Prepare the dipping sauce (optional): For the dipping sauce, heat the heavy cream in a small saucepan over medium heat until warm, then remove from heat. Stir in the chocolate chips and vanilla extract until the chocolate is melted and the sauce is smooth.

Serve: Serve the churros poppers warm with the chocolate dipping sauce on the side. Enjoy the crispy, sweet, and cinnamon-coated goodness!