Fudgy Brigadeiro Cupcakes
These brigadeiro cupcakes made with a chocolate cake mix are rich and moist treats topped with a fudgy chocolate frosting. You can easily decorate them for Valentine's Day, Halloween, and more.
Servings 12 cupcakes
Calories357.8 kcal
Cost $ 0.75 per cupcake
Equipment
- 1 oven
- 1 12-cup standard-size muffin tin
- 1 large bowl
- 1 hand mixer
- 1 medium saucepan
- 1 wooden spoon
- 1 Offset spatula
Ingredients
For the Cupcake Batter
- 15.25 oz chocolate cake mix I used Betty Crocker milk chocolate super moist cake mix
- 1 ¼ cups water I used coconut milk for a moister batter
- ⅓ cup vegetable oil
- 3 large eggs at room temperature
For the Brigadeiro Frosting
- 14 oz can of 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 that drips)
Instructions
- To make the batter: Preheat 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 cupcake paper baking cups.
- Place all the ingredients in a large bowl and beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally (Do NOT to overmix the batter). Use an ice cream scoop to fill the lined paper cups ⅔ full.
- Bake for about 18-23 minutes (mine were ready in 20 minutes) or until a toothpick inserted in the center comes out clean. Let cool down completely before frosting.
- To make the frosting: Mix the condensed milk, cocoa powder, and butter. Then, choose your preferred cooking method below.
- On the Stove: Cook in a medium saucepan over medium heat, stirring constantly, until the mixture starts to show the bottom of the pan when you scrape it with your wooden spoon. The brigadeiro mixture should be thick enough to reveal the bottom of the pan for a couple of seconds before the mixture levels out again. If not, cook it a little longer.
- In the Microwave: Pour mixture into a deep microwaveable bowl. If 900 watts, let cook on full power for about 6 minutes -- removing and stirring at least every 2 minutes, or until thick. While it is cooking, do not leave the microwave unattended because the mixture will rise and possibly bubble over, making a mess. Every time it rises, pause until the mixture settles back down. If 1100 watts, cook at 80 % power. Double batches take more time to cook.
- When it is ready, mix in the vanilla extract and the heavy cream well. Let cool to room temperature before spreading the chocolate frosting and topping them with sprinkles.
Recipe Notes
Storage
- Store brigadeiro cupcakes in a clean airtight container either at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- You may freeze unfrosted cupcakes for up to 2 months. Thaw them at room temperature and frost them.
- Chocolate vermicelli sprinkles
- Black Twizzlers
- White M&M's (Cookie and Cream)
- Candy melts, melted, and place in a condiment squeeze bottle
- Frost cupcakes with the prepared chocolate frosting, mounding frosting in center of cupcake to create a dome shape. Then, sprinkle cupcakes with chocolate sprinkles.
- Cut black Twizzlers into 4-inch lengths, and then cut these sections in half lengthwise in order to use for the spider legs (Place twizzlers on top of the cupcake and press a bit. Do not stick them into the cupcake or it'll break the cupcake apart).
- Place white M&M's on each cupcake for the whites of the eyes, and then place a dot of melted candy melts on top of these to make the black part of the eyes.
Nutrition
Calories: 357.8kcal | Carbohydrates: 45.6g | Protein: 6.5g | Fat: 18.2g | Saturated Fat: 5.9g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 5.5g | Trans Fat: 0.1g | Cholesterol: 58.6mg | Sodium: 370.7mg | Potassium: 287.4mg | Fiber: 1.5g | Sugar: 32g | Vitamin A: 225.5IU | Vitamin C: 0.9mg | Calcium: 157.9mg | Iron: 2.1mg
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