Brazilian Carrot Cupcakes with Brigadeiro
These Brazilian Carrot Cupcakes with Brigadeiro are one of my favorite recipes from my cookbook, Fantastic Filled Cupcakes. I grew up eating carrot cake this way in Brazil, with a soft, orange carrot cake and plenty of chocolate brigadeiro. These cupcakes are filled and topped with brigadeiro, just like the carrot cakes I remember growing up with.
The recipe comes from my book, which features 56 cupcake recipes with different fillings and flavor combinations. This is one of my favorites because it brings together two recipes that are very familiar to me, and the combination is so good.
What Makes Brazilian Carrot Cake Different?
If you’ve never had Brazilian carrot cake, you might be surprised by how different it is from the traditional American version. Both are delicious, but there are a few important differences in the way they’re made.
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The carrots are blended, not shredded. In American carrot cake, the carrots are usually shredded and folded into the batter. For Brazilian carrot cake, we blend the carrots with the wet ingredients until completely smooth. This gives the cake its bright orange color and a more uniform texture, without any visible pieces of carrot.
There are no added spices. American carrot cake typically includes cinnamon, nutmeg, and sometimes ginger. Brazilian carrot cake doesn’t traditionally contain these spices. The flavor is much simpler, which allows the carrots and chocolate topping to stand out.
It’s served with chocolate instead of cream cheese frosting. While American carrot cake is usually paired with cream cheese frosting, Brazilian carrot cake is almost always served with chocolate, usually brigadeiro.
I love both versions of carrot cake, but the Brazilian version is the one I grew up with. The soft carrot cake and rich chocolate topping are such a familiar combination to me.
Why You’ll Love These Cupcakes
There are a few things I particularly love about this recipe:
- A classic Brazilian flavor combination: Carrot cake and brigadeiro are commonly served together in Brazil, and they work just as well in cupcake form.
- Soft, tender cupcakes: Blending the carrots into the batter creates a smooth texture and an even crumb.
- A rich chocolate filling: Each cupcake has a center of chocolate brigadeiro, so you get that fudgy texture in every bite.
- Brigadeiro frosting: The same brigadeiro is piped on top, creating a thick, glossy chocolate swirl.
- No complicated decorations: The brigadeiro is rich and beautiful on its own, so these cupcakes don’t need much else.
Key Ingredients and Why I Use Them
Carrots: The carrots are the main ingredient that makes Brazilian carrot cake different. Instead of shredding them, I blend them with the oil until completely smooth. I recommend taking the time to blend the carrots thoroughly. You don’t want any noticeable chunks remaining because the smooth carrot mixture is what gives these cupcakes their characteristic texture and orange color.
Eggs: The eggs help give the cupcakes structure while keeping the crumb tender. They’re blended with the carrot mixture rather than mixed into the batter separately.
Sweetened Condensed Milk: Sweetened condensed milk is the base of brigadeiro. As it cooks with the butter and chocolate, it thickens into a rich, fudgy mixture. The consistency depends on how long you cook it, which is especially important when you’re making brigadeiro to fill and frost cupcakes.
Semisweet Chocolate: I prefer using chopped chocolate instead of cocoa powder for my brigadeiro. I frequently use Callebaut callets because they melt smoothly and give the brigadeiro a rich chocolate flavor. Traditional brigadeiro is often made with chocolate powder or cocoa powder, but I really enjoy the texture and flavor of the version made with real chocolate.
How to Make Brazilian Carrot Cupcakes with Brigadeiro
The full recipe card is below, but I’ll walk you through how I prepare the carrot cupcakes, cook the brigadeiro to the right consistency, and fill and frost each cupcake.
Prepare the Oven & Dry Ingredients
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside while you prepare the carrot mixture.
Blend the Carrots
Place the chopped carrots and vegetable oil in a blender. Blend for 1 to 2 minutes, until the carrots are completely pureed and there are no visible chunks. This is what gives Brazilian carrot cake its smooth texture and beautiful orange color.
Add the Remaining Wet Iingredients
dd the eggs, vanilla extract, granulated sugar, and milk to the blender. Blend for about 20 seconds, just until everything is smooth and incorporated.
Combine the Wet & Dry Ingredients
Pour the blended carrot mixture into a large bowl and add the sifted dry ingredients. Gently whisk until the batter is combined. I recommend stopping as soon as you no longer see dry flour. Overmixing at this stage can make the cupcakes less tender.
Bake the Cupcakes
Divide the batter between the prepared cupcake liners, filling each about two-thirds full. Bake at 350°F (175°C) for 18 to 20 minutes. I like to check for doneness by gently pressing the top of a cupcake with my finger. If it springs back, it’s ready. You can also insert a toothpick into the center to check for moist crumbs without wet batter.
Allow the cupcakes to cool completely before filling and frosting them.
Make the Chocolate Brigadeiro
Brigadeiro is one of the first recipes I ever learned to make. I’ve been making it since I was very young, and it was actually the first recipe I made entirely by myself. Here’s a recipe just for those!
Even after all these years, I sometimes cook it a little too long or stop a little too early. That’s why I always recommend paying attention to the consistency rather than relying only on cooking time.
Combine the Ingredients
Place the sweetened condensed milk, unsalted butter, and chopped semisweet chocolate in a small saucepan over medium heat.
Cook Until Thickened
Stir continuously for about 12 to 15 minutes, making sure to scrape the bottom and sides of the pan as you go. Brigadeiro can stick to the bottom very easily, so this isn’t a mixture I recommend leaving unattended. As the brigadeiro cooks, it will gradually become thicker, darker, and glossier.
Check the consistency. When you drag your spatula through the center of the mixture, you should be able to see the bottom of the saucepan before the brigadeiro slowly comes back together.
Another way I check is by lifting some brigadeiro with the spatula. It should fall back into the saucepan in thick portions rather than a thin stream. For these cupcakes, I want the brigadeiro thick enough to hold its shape when piped, but not so firm that it becomes difficult to work with.
Let Cool
Transfer the finished brigadeiro to a small bowl and allow it to cool completely at room temperature. I don’t recommend refrigerating the brigadeiro before filling and frosting the cupcakes because it can become too firm to pipe.
If you’d like to learn more about making brigadeiro, I have a separate Brigadeiro Recipe with more detailed instructions.
Fill and Frost the Cupcakes
Remove the centers. Once the cupcakes have cooled completely, use a small spoon to scoop out the center of each cupcake, creating enough space for the brigadeiro filling.
Fill the cupcakes. Transfer the cooled brigadeiro to a piping bag fitted with your preferred piping tip. Pipe some brigadeiro into the center of each cupcake, filling the cavity.
Frost the tops. Continue piping the brigadeiro over the top of each cupcake, creating a swirl of chocolate frosting.
I love using the same brigadeiro for both the filling and the frosting. It makes the cupcakes especially rich, and you get that fudgy chocolate texture in every bite. Once assembled, the cupcakes are ready to serve and bite into!
My Tips for Getting Brigadeiro Right
Brigadeiro is a simple recipe, but getting the consistency right takes a little practice. The most important thing is knowing when to stop cooking, especially if you’re planning to pipe it onto cupcakes. These are the cues I always look for.
- Watch how the brigadeiro moves in the pan. When you run a spatula through the center, you should be able to see the bottom of the pan for a moment before the mixture slowly comes back together. I usually describe this as a thick lava consistency.
- Look for thick folds instead of a stream. When you lift a spatula full of brigadeiro, it should fall back into the saucepan in thick portions or chunks. If it pours back in a thin, continuous stream, it probably needs a little more cooking.
- Tilt the saucepan. Another way to check is to gently tilt the pan and watch how the brigadeiro moves. When it’s ready, the mixture will start pulling away from the bottom of the pan as a whole, creating a thick wave.
- Don’t cook it until it’s too firm. Brigadeiro that’s meant to be rolled into truffles needs to be firmer than brigadeiro used for frosting. If you cook it too long, it will become difficult to pipe.
- Don’t stop cooking too early. If the brigadeiro is still too soft, it won’t hold its shape on top of the cupcakes. You want it thick, glossy, and fudgy, but still workable.
- Let it cool before piping. Warm brigadeiro can spread instead of holding defined swirls. I always allow it to cool before filling my piping bag.
I’ve been making brigadeiro for most of my life, and I still rely on these visual cues every time. Once you’ve made it a few times, it becomes much easier to recognize the right consistency.
Variations
I love these cupcakes with traditional chocolate brigadeiro, but there are a few ways you can change the recipe while keeping the same Brazilian carrot cake base.
Condensed Milk Chocolate Frosting: If you’d like to try a different chocolate topping, these cupcakes would also be delicious with my Condensed Milk Chocolate Frosting.
Cocoa Powder Brigadeiro: You can use cocoa powder instead of chopped chocolate for a more traditional brigadeiro. The flavor and consistency will be slightly different, but it’s another classic way to make it.
Chocolate Sprinkles: For a more traditional brigadeiro presentation, finish the cupcakes with chocolate sprinkles. I love how simple this looks, especially when serving them for a party.
Storage and Make Ahead
These cupcakes can be stored in a covered container in the refrigerator for up to 4 days.
I recommend letting them sit at room temperature for a little while before serving. Brigadeiro becomes firmer when chilled, and allowing it to soften slightly gives it a much nicer fudgy texture.
You can also prepare the cupcakes and brigadeiro separately ahead of time, then assemble them closer to serving.
If the brigadeiro has been refrigerated, allow it to soften before piping. It should be thick enough to hold its shape but soft enough to squeeze through a piping tip without too much pressure.
Frequently Asked Questions
Brazilian carrot cupcakes get their bright orange color from blending the carrots directly into the wet ingredients. Unlike American carrot cake, which uses shredded carrots, the blended carrots create a smooth batter with a uniform color.
Yes. Traditional brigadeiro is often made with chocolate powder or cocoa powder. I personally prefer using chopped chocolate because I like the rich flavor and smooth texture it gives the finished brigadeiro.
The most common reason is that it hasn’t cooked long enough or is still too warm. The mixture needs to thicken enough to hold its shape before piping. Look for the thick, slow-moving consistency described above, and allow it to cool completely before frosting.
Yes. You can prepare the brigadeiro ahead and refrigerate it in an airtight container. Before frosting, allow it to soften until it reaches a workable piping consistency. Brigadeiro firms up considerably as it cools, so this step is important.
More Cupcake Recipes to Try
If you enjoyed these Brazilian Carrot Cupcakes, you might also like my Almond Cupcakes, which are topped with almond brigadeiro. I love using brigadeiro in different flavors because it’s such a versatile filling and frosting. In these Macadamia Coconut Cupcakes, I top them with Coconut Brigadeiro, and also in these delicious Strawberry Chocolate Cupcakes, filled with white brigadeiro and strawberries. My cookbook, Fantastic Filled Cupcakes, also includes plenty of other cupcake combinations if you’re looking for more ideas.
Need More Cupcake Tips?
For all of my cupcake recipes please click here. I also have many posts about how to perfect your cupcakes: 12 Cupcake Tips, How to make Filled Cupcakes, Cupcake Troubleshooting. They are all worth checking out.
These Brazilian Carrot Cupcakes with Brigadeiro are a recipe that’s particularly special to me because they bring together two things I grew up making and eating in Brazil. The soft carrot cake and rich chocolate brigadeiro are such a familiar combination, and I love being able to share it in cupcake form.
If you make these cupcakes, I’d love to hear what you think! Leave a comment and rating below, or share a photo and tag me on Instagram so I can see your creations.
Brazilian Carrot Cupcakes with Brigadeiro
Ingredients
Carrot Cupcakes
- 1½ cups all-purpose flour 191g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1â…” cups chopped carrots 200g
- ½ cup vegetable oil 120ml
- 2 large eggs at room temperature
- ¼ cup milk at room temperature (60ml)
- ¾ cup granulated sugar 150g
- 1 tsp vanilla extract
Brigadeiro
- 2â…” cup sweetened condensed milk 794g
- 2 tbsp unsalted butter 28g
- ½ cup semisweet chopped chocolate or chocolate chips 85g
Instructions
Carrot Cupcakes
- Preheat the oven to 350ºF and line 12 cupcake tins with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- Place the chopped carrots and oil in a blender and blend for 1 to 2 minutes, until the carrots are pureed and you no longer see chunks of carrots in the mixture.
- Add the eggs, vanilla sugar, and milk to the blender. Blend the mixture for about 20 seconds, until completely incorporated and smooth.
- Pour the blended ingredients into a bowl and add the sifted dry ingredients. Gently mix with a whisk until the batter is incorporated.
- Divide the batter among the cupcake liners, filling them about two-thirds of the way. Bake for 18 to 20 minutes. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool completely before filling and frosting.
Brigadeiro
- To make the brigadeiro, place the condensed milk, butter and chocolate in a small saucepan.
- Cook over medium heat for 12 to 15 minutes, stirring nonstop. If you stop stirring, the fudge will stick to the bottom of the pan. Cook until the mixture is thick and fudgy and you can see the bottom of the pan when you run the spatula through the middle of the fudge.
- Transfer to a small bowl and let it cool completely. Don’t place it in the fridge before filling and frosting the cupcakes, or the fudge will get too hard to be piped. The fudge can be kept at room temperature, covered, for up to 1 day.
- To assemble the cupcakes, remove the center of each cupcake with a spoon or corer. Place the cooled fudge filling in a piping bag fitted with the tip of choice. Pipe some filling into the middle of each cupcake and continue piping all the way to the top to frost the cupcakes.
- The cupcakes can be stored in the refrigerator, covered, for up to 4 days, if you can go that long without eating them all!
Keep coming back to this one. My kids (and Brazilian husband) devour these any time I make them. Works as mini cupcakes and also with less sugar (I skip the brigadeiro topping for everyday lunchboxes 😅). Quick and simple recipe, thank you!
This makes me so happy! I love that your whole family enjoys them, and using less sugar or skipping the brigadeiro for lunchboxes sounds perfect. Thank you so much for coming back to the recipe!
I’m really sad, I followed the recipe but after 24 min my cupcakes were burned on tip and completely raw. I don’t understand what went wrong but my poor son was waiting all day to make them for Easter and then helped me make them and in the end all that time and money was wastedðŸ˜
I am wanting to fill a stacked cake with brigadeiro. Would it be possible to make it ahead and warm slightly in the microwave when I need to use it?
yes and yes! When using brigadeiro to fill cakes tho I like to add some heavy cream to the brigadeiro. Add about 3 tbsp of heavy cream per can of sweetened condensed milk, this will make it softer and easier to spread and less likely to become hard.
These look delicious! Please what’s the measurement if I’m using Cocoa powder rather than chopped chocolate??
I use about 3 tbsp of cocoa powder, some people use more like 4 tbsp
Camilla, is the condensed milk sweetened?
yes it is! 🙂
Ficaram sensacionais!!!!!!
Obrigada 🙂