Today we are making these delicious Brigadeiro Cupcakes!
Have you ever had a brigadeiro?
If you are Brazilian, chances are you grew up on this thing.
Every single birthday party in Brazil is going to have brigadeiros involved.
Brigadeiros are these delicious little fudge balls, rolled in sprinkles.
How to make brigadeiros
Brigadeiros are so easy to make, it’s ridiculous.
Mix condensed milk, chocolate, and butter in a pan and cook, stirring constantly, until a thick fudge has formed.
Let it rest in the fridge, and then roll the fudge into balls, cover with sprinkles, and place them inside these little paper cups.
Brigadeiro cups are supposed to be smaller than mini cupcake papers. They are the size of truffles. I usually bring the brigadeiro cups from Brazil because you can find so many different colors there. But you can purchase them on Amazon too, last time I got these ones on amazon. But check these out, they’re so cute too!
They also have a tone of cute ones on Etsy.
Brigadeiros can be made with powdered chocolate, or with regular chocolate.
For the version I bring to you today, I used Lindt Milk Chocolate.
The kind I grew up with, was made with powdered chocolate powder, that Nesquick type. But trust me, with actual chocolate it will be so much more delicious!
Fell free to use dark chocolate if you’d like a brigadeiro with a deeper color and less sweet taste.
It takes 15-20 minutes to cook the brigadeiro. The longer you cook it, the harder the final product will be.
If I am going to pour into little shooter cups, or use it as cake filling, I usually cook 10-15 minutes.
However, if I want to roll the brigadeiro into the little balls, I cook a bit longer. After you’ve made brigadeiro a few times you’ll be able to tell when your brigadeiro is at what stage.
When you tilt over the pan, and the brigadeiro comes off the bottom of the pan resembling the movement of a small wave in the ocean, you are ready to go.
This sounds like a weird reference, but you will see it once you are making it. You’ll know what I am talking about.
Brigadeiro freezes really well. You can place it in an air tight freezer friendly container, and freeze for up to 2 months.
It’s great to prep for birthday parties in advance.
These cupcakes tasted like my childhood. Brigadeiro is such a Brazilian staple.
I wanted to make these Brigadeiro Cupcakes so I could drown in brigadeiro flavor!
They are intense. Sweet. Indulgent. It ticks all the boxes.
Here are some more cupcake recipes, in case you’d like to check them out.
I actually made a cupcake with the coconut version of brigadeiros, beijinhos (translation “little kisses”).
And here are some other of my favorites.
Brigadeiro is a Brazilian fudge made with condensed milk and chocolate. These Brigadeiro Cupcakes are an overload of indulgence. Moist chocolate cupcake, brigadeiro buttercream frosting, topped with a brigadeiro fudge ball.
- 190 grams all-purpose flour 1 1/2 cups, 6.75 oz
- 31 grams unsweetened cocoa powder 1/4 cup, 1.125 oz
- 200 grams granulated sugar 1 cup, 7 oz.
- 1 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup brewed coffee
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 109 grams canola oil 1/2 cup, 3.8 oz
- 2 cans condensed milk 793 grams, 28 oz.
- 200 grams good quality chocolate I used Lindt milk chocolate
- 28 grams unsalted butter 2 tablespoons, 1 oz.
- More butter for rolling fudge balls
- 520 grams brigadeiro 1 1/2 cup, 18 oz.
- 36 grams unsalted butter 1/3 cup, 1.3 oz
- 190 grams confectioners sugar sifted (1 1/2 cup, 6.75 oz)
- 1-2 tablespoons milk
Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.
In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
Distribute batter evenly in cupcake pan. Bake for 15-20 minutes.
Remove and let it cool.
Place condensed milk, chopped chocolate of preference, and butter in a medium saucepan.
Over medium-high heat, cook the mixture, constantly stirring. Seriously, don't stop stirring.
You are going to cook this mixture for approximately 15-20 minutes.
Depending on what you're using your brigadeiro for, you might want it to be softer or firmer. Since we are using it to make fudge balls, and then to frost the cupcakes, we want the consistency to be on the firm side.
You will know that the brigadeiro is ready to go when you tilt the pan over and all of the brigadeiro comes out from the bottom of the pan easily.
Remove brigadeiro to a heat proof bowl. Let it cool down. Cover with plastic wrap and leave it in the fridge for a few hours.
Once you are ready to shape the balls, take the brigadeiros out of the fridge. Save 1 1/2 cups (520 grams) of it to make the buttercream. The rest can be shaped into balls.
Prepare your work area. Pour some chocolate sprinkles in a shallow bowl.
Grab your brigadeiro bowl, a spoon, some softened butter, and a tray with mini cups spread out, so you have a place to put your brigadeiros after you roll them.
Rub some butter on your hands, so they don't stick.
With the spoon, grab small amounts of the brigadeiro and roll between your hands, making a smooth ball. I used about 1 teaspoon of brigadeiro per ball.
Roll ball in the sprinkles. Place in mini paper cups.
Refrigerate until ready to use.
STORAGE: Brigadeiros can be kept in the fridge for up to 7 days, and in the freezer for up to 2 months, well packaged in an air tight container.
Remove 1 1/2 cups of brigadeiro from the fridge 2 hours prior, so it has a chance to come to room temperature.
After the brigadeiro has come to room temperature, place it in the bowl of stand mixer.
With the paddle attachment, start creaming the brigadeiro.
Cream it for 1 minute.
Add butter. Cream until incorporated.
Scrape the sides of the bowl down a couple times in between.
With the mixer off, add sifted powdered sugar to the bowl
On low, mix everything until incorporated. Once sugar has been incorporated, you can turn the speed to medium and cream until frosting is smooth.
Add 1-2 tablespoons of milk if necessary, if the consistency is too stiff.
Pipe some Brigadeiro Buttercream on top of the cupcakes.
Place a brigadeiro on top.
STORAGE: Cupcakes will keep in the fridge, covered for up to 4 days.