Introduction

Fudgy Brigadeiro Cupcakes combine the rich, chocolatey flavor of traditional Brazilian brigadeiro with the light, airy texture of cupcakes. These treats are perfect for chocolate lovers wanting a moist, fudgy dessert that’s easy to make and sure to impress.

A close-up view of a chocolate cupcake with three visible layers: the bottom layer is a dark brown, textured chocolate cake in a white paper liner with vertical ridges; the middle layer is a smooth, rounded dome of thick chocolate frosting, slightly glossy and dense; the top layer is covered with a thick, dense sprinkling of small, rectangular, and thin chocolate sprinkles that completely cover the frosting, giving a rough texture. The cupcake sits on a white plate with a slight shine and a white marbled background with soft pink and purple hues blurred out behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz chocolate cake mix (such as Betty Crocker milk chocolate super moist cake mix)
1 ¼ cups water (coconut milk for a moister batter, optional)
⅓ cup vegetable oil
3 large eggs (at room temperature)
14 oz can sweetened condensed milk
¼ cup baking cocoa powder
2 tablespoons unsalted butter (softened)
1 tablespoon pure vanilla extract
1 tablespoon heavy whipping cream (or enough to make frosting spreadable)

Instructions

Step 1: Preheat the oven to 350º F (180º C) for a shiny metal cupcake tin, or 325º F (about 160º C) for a dark or non-stick cupcake tin. Line a cupcake tin with paper baking cups.
Step 2: In a large bowl, combine the cake mix, water (or coconut milk), vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Be careful not to overmix.
Step 3: Use an ice cream scoop to fill each lined cupcake cup about two-thirds full. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 4: To make the frosting, mix the sweetened condensed milk, cocoa powder, and softened butter in a bowl.
Step 5: On the stove: Cook the mixture over medium heat in a saucepan, stirring constantly. Cook until you can see the bottom of the pan briefly when scraping with a wooden spoon, indicating it is thick enough.
Step 6: In the microwave: Place the mixture in a deep microwave-safe bowl. Cook at full power (900 watts) for about 6 minutes, stirring every 2 minutes. For 1100 watts, cook at 80% power. Watch carefully to prevent boiling over.
Step 7: When thickened, stir in the vanilla extract and heavy cream. Let the frosting cool to room temperature before spreading on the cooled cupcakes. Top with sprinkles if desired.

Tips & Variations

Use coconut milk instead of water for a richer, moister cake batter.
Add a pinch of salt to the frosting to balance the sweetness.
If you prefer a thicker frosting, reduce the heavy cream slightly or cook the brigadeiro mixture a little longer.
Try using dark cocoa powder if you want a deeper chocolate flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover frosting can be stored separately in an airtight container in the fridge for up to 3 days and gently reheated or stirred before use.

How to Serve

The image shows a close-up of five freshly baked chocolate muffins in a gray speckled muffin tray. Each muffin is placed in a black ridged paper liner that wraps around the base and sides, with the muffins having a dark brown cracked top surface, indicating a soft and moist texture inside. The tray is resting on a white marbled surface with a white cloth partially visible on the right side. The overall look is simple and clean, with the focus on the rich, textured muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, regular milk or water can be used in the batter if you don’t have coconut milk. Coconut milk adds extra moisture and flavor but is not essential.

How do I know when the brigadeiro frosting is ready?

The frosting is ready when it thickens enough that you can scrape the bottom of the pan and see it briefly before the mixture settles back down. It should be thick but still spreadable once cooled.