Moist Carrot Cupcakes with Brigadeiro Chocolate Frosting
These light and fluffy carrot cupcakes are crowned with a velvety Brazilian brigadeiro chocolate fudge — a match made in dessert heaven. The natural sweetness of carrots balances the deep richness of the chocolate topping perfectly. Great for birthdays, parties, or any moment that calls for something special.
🛒 Ingredients
22 servings
- 2 small carrots (or 1 large), peeled and chopped
- 4 eggs
- 1 pinch of salt
- ¾ cup (180 ml) vegetable oil
- 2 cups (250 g) all-purpose flour, sifted
- 2 cups (400 g) sugar
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon butter
- 100 g chocolate sprinkles
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Directions
- 1
Preheat oven to 350 °F (180 °C) and line a muffin tin with paper liners.
- 2
Blend the carrots, eggs, salt, and oil in a blender until completely smooth.
- 3
In a large bowl, sift together the flour, sugar, and baking powder.
- 4
Gradually pour the blended mixture into the dry ingredients, stirring gently with a spatula until just combined — do not overmix.
- 5
Fill cupcake liners ¾ full and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- 6
Make the brigadeiro: combine condensed milk, cocoa powder, and butter in a heavy-bottomed saucepan.
- 7
Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
- 8
Remove from heat and allow to cool fully before using.
- 9
Transfer brigadeiro to a piping bag and frost the cooled cupcakes generously. Finish with chocolate sprinkles.
💡 Chef's Tip
Use high-quality unsweetened cocoa for the richest brigadeiro flavor. Store cupcakes in an airtight container at room temperature for up to 3 days.
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