Description
These Brazilian Carrot Cake Cupcakes are a delightful twist on traditional carrot cake, featuring a moist gluten-free carrot batter topped with luscious brigadeiro chocolate frosting. The cupcakes combine the natural sweetness of carrots with a rich, creamy chocolate topping made from condensed milk and cocoa powder, finished with a sprinkle of chocolate sprinkles for an irresistible treat perfect for any occasion.
Ingredients
Cake Ingredients
- 1 1/2 cups 1-to-1 gluten-free flour
- 1 cup carrots (chopped small)
- 1/2 cup olive oil
- 1/3 cup milk
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar (white or brown sugar works)
Brigadeiro Frosting Ingredients
- 1 can condensed milk (about 14 oz)
- 2 tbsp unsalted butter
- 3 tbsp cocoa powder
- 1 cup chocolate sprinkles
Instructions
- Prepare the batter: Add chopped carrots, olive oil, milk, vanilla extract, and eggs to a blender. Pulse until the carrots are finely blended and the mixture is well incorporated, about 1 minute with a high-speed blender.
- Add dry ingredients: Add the gluten-free flour, baking powder, baking soda, salt, and coconut sugar to the blender. Blend just until the batter is uniform and creamy, stopping to scrape the sides if needed. Avoid over-blending to maintain texture.
- Bake the cupcakes: Using an ice cream scooper, portion the batter into a lined muffin pan, filling each cup about three-quarters full. Bake at 350°F (175°C) for approximately 18 minutes, or until a fork inserted in the center comes out clean. Allow cupcakes to cool for 15 minutes before frosting.
- Make brigadeiro frosting: While cupcakes bake, melt butter in a non-stick skillet over medium-low heat without burning it.
- Add condensed milk: Slowly add the condensed milk to the melted butter, whisking to combine thoroughly.
- Incorporate cocoa powder: Stir in the cocoa powder and continue whisking over medium-low heat until the mixture thickens and starts to pull away from the pan, which should take about 6-8 minutes.
- Cool brigadeiro: Transfer the thickened chocolate mixture onto a plate and let it cool until it is firm enough to be handled.
- Roll brigadeiro balls: Grease your hands lightly with butter, scoop about 1/2 tablespoon of the cooled brigadeiro mixture, and roll it into a ball. Then, roll the ball in chocolate sprinkles to coat fully.
- Top cupcakes: Place one brigadeiro ball on top of each cooled cupcake. Gently press down so it covers most of the cupcake surface and adheres well, preventing it from rolling off.
Notes
- Use a high-speed blender for the best texture in the batter.
- Do not over-blend the batter to avoid a dense cupcake.
- Greasing hands with butter makes rolling brigadeiro balls easier and less sticky.
- Gluten-free flour blend should be a 1-to-1 replacement for regular flour for best results.
- Ensure the brigadeiro frosting is thick before cooling to get a proper consistency for rolling.
