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Fudgy Brigadeiro Cupcakes Recipe

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4.7 from 98 reviews

These Fudgy Brigadeiro Cupcakes combine a rich, moist milk chocolate cake base with a luscious and creamy brigadeiro frosting made from sweetened condensed milk and cocoa powder. Perfectly fudgy and topped with a glossy chocolate ganache-like frosting, these cupcakes bring the beloved Brazilian brigadeiro flavor to a handheld treat that’s ideal for celebrations or any chocolate craving.

Ingredients

Scale

Cake Batter

  • 15.25 oz chocolate cake mix (e.g. Betty Crocker milk chocolate super moist cake mix)
  • 1 ¼ cups water (or substitute coconut milk for a moister batter)
  • ⅓ cup vegetable oil
  • 3 large eggs (room temperature)

Brigadeiro Frosting

  • 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 more, just enough to make the frosting spreadable but not too soft to drip)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350º F (180º C) if using a shiny metal cupcake tin, or 325º F (160º C) for a dark or non-stick cupcake tin. Line a cupcake tin with paper baking cups.
  2. Make the Batter: In a large bowl, combine the chocolate 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 to ensure ingredients are well combined without overmixing. Use an ice cream scoop to fill each cupcake liner about two-thirds full.
  3. Bake the Cupcakes: Bake for 18–23 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes typically take about 20 minutes to bake. Remove from the oven and allow to cool completely before frosting.
  4. Prepare the Brigadeiro Frosting Base: In a medium bowl, mix the sweetened condensed milk, baking cocoa powder, and softened butter until combined.
  5. Cook the Frosting (Stove Method): Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly. Continue until the mixture thickens enough to show the bottom of the pan momentarily when scraped with a wooden spoon, indicating a fudgy consistency.
  6. Cook the Frosting (Microwave Method): Alternatively, place the mixture in a deep microwave-safe bowl. At 900 watts, cook on full power for about 6 minutes, stirring every 2 minutes. At 1100 watts, cook at 80% power, stirring regularly. Be attentive as the mixture will bubble and rise; pause the microwave as needed to prevent messes. Cook until thickened and fudgy.
  7. Add Final Ingredients: Once the frosting mixture is thickened via stove or microwave, stir in the vanilla extract and heavy whipping cream. Mix well until smooth and let the frosting cool to room temperature.
  8. Frost the Cupcakes: Spread the cooled brigadeiro frosting evenly over the cooled cupcakes. Optionally, top with sprinkles or other desired decorations.

Notes

  • Using coconut milk instead of water results in a moister cake.
  • Do not overmix the cake batter to avoid tough cupcakes.
  • The brigadeiro frosting consistency is key: it should be thick enough to hold its shape but still spreadable.
  • If using the microwave method for frosting, watch it closely to prevent overflow.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Sprinkles or chocolate jimmies make a traditional and festive decoration on top.

Keywords: brigadeiro cupcakes, fudgy chocolate cupcakes, Brazilian desserts, chocolate frosting, sweetened condensed milk cupcakes

Find it online: https://trendytasterecipes.com/fudgy-brigadeiro-cupcakes-recipe/