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Carrot cupcakes topped with brigadeiro.

Brazilian Carrot Cupcakes with Brigadeiro

These carrot cupcakes are filled and topped with brigadeiro, this is how we do carrot cake in Brazil. It’s so delicious, fudgy, and rich!

Course Dessert
Cuisine brazilian
Keyword brigadeiro, cupcakes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 14 cupcakes
Calories 350 kcal
Author camila

Ingredients

Carrot Cupcakes

  • 1 1/2 cups all-purpose flour (191 g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 2/3 cups chopped carrots 200 g
  • 1/2 cup vegetable oil 120 ml
  • 2 large eggs at room temperature
  • 1/4 cup milk at room temperature (60 ml)
  • 3/4 cup granulated sugar 150 grams
  • 1 tsp vanilla extract

Brigadeiro

  • 2 2/3 cup sweetened condensed milk 794 grams
  • 2 tbsp unsalted butter 28 g
  • 1/2 cup semisweet chopped chocolate or chocolate chips 85 g

Instructions

Carrot Cupcakes

  1. To make the Carrot Cupcakes, preheat the oven to 350ºF and line 12 cupcake tins with cupcake liners.

  2. In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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

  1. 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. Remove 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.

  2. To assemble the cupcakes, remove the center of each cupcake with a spoon. 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.
  3. The cupcakes can be stored in the refrigerator, covered, for up to 4 days, if you can go that long without eating them all!

Recipe Notes

This recipe belongs to my book Fantastic Filled Cupcakes which has 56 amazing recipes for filled cupcakes!

Fantastic Filled Cupcakes- this is my book if you wanna check it out Fantastic Filled Cupcakes: Kick Your Baking Up a Notch with Incredible Flavor Combinations.

Brigadeiro- getting to the proper consistency of the brigadeiro can be tricky, if you cook it too long it will become too hard to pipe, and if you don't cook it enough it will be too soft to hold up as the frosting.

Nutrition Facts
Brazilian Carrot Cupcakes with Brigadeiro
Amount Per Serving (1 cupcake)
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.