Brigadeiro Cupcakes

Easy Brigadeiro Cupcakes
Sunday morning and this is just a little wee post to bright up the day.

These are Brigadeiro Cupcakes and I have just baked them because the Kids were coming to visit - I am not a mother myself but I have 6 nieces and nephews here in Australia and 2 in Brazil AND I am not even counting the loads of "heart" nieces and nephews, sons and daughters of my dear friends.

I guess the world needs good aunties!  We are mothers with privileges:  we can feed them as much chocolate as we want, play computer games, have "Lego dates" and other cool stuff without the "do homework" or "brush your teeth" boring part :-)      I do try my best to be a super duper good auntie and baking is my weapon of choice.

These cupcakes are a combination of two different Blog recipes:  a simplified version of Brigadeiro and the Easy Chocolate Cake  (easiest ever) recipe.

I don't know about you but I get really annoyed chasing different recipes in a blog to make one dish so I am reposting them here.

The cake is so easy that even if you are not a baker you will get it right and as you don't need any special equipment, not even a humble mixer to make, you can let the kids help or do it themselves (under a little supervision of course).   The Brigadeiro frosting requires a tiny bit more work but is still pretty easy and turns the very ordinary cake into something really special.  

Kids will love the treats and you to bits!

Now, to the kitchen! These are the perfect treat for your lazy afternoon tea :-)

Brigadeiro Cupcakes
Yields: 12  Cost:$ | Difficulty:  Easy | Time: 30min
Author: Rachel Elich
For the Cupcakes
  • 1 1/2 Cup white self raising flour
  • 1 Cup caster sugar
  • 1/2 Cup vegetable oil
  • 1/2 Cup cocoa powder
  • 1 Egg
  • 1 Cup boiling water
  • 1 Teaspoon baking powder
  • 1 Teaspoon bicarb soda
  • 1 Teaspoon natural vanilla essence
  • 1 Pinch salt
For the Brigadeiro Frosting
  • Can sweetened condensed Milk (395g)
  • Tablespoons Cocoa
  • Heaped tablespoon butter
For Assembling
  • Chocolate Sprinkle
  • Butter for Rolling
For the Cupcakes
  1. Pre-heat the oven to 180C (350F)
  2. Prepare the cupcake tin by lining paper pan on it.
  3. Sift all dry ingredients in a large bowl
  4. Stir in the oil, the egg and the vanilla essence
  5. Add the boiling water and stir without stopping until you have a smooth batter. It is quite a runny batter.
  6. Pour the batter, a couple of tablespoon of it, on each paper pan.
  7. Bake it for about 25min for cupcakes 30-40min for cakes. Check if the cake is ready by inserting a skewer, it will be done if the skewer comes out clean.
  8. Let them cool on a cooling rack
For the Brigadeiro Frosting
  1. Place all ingredients in a fairly tall and heavy bottomed pan - use a non sticky pan if you have one.
  2. Mix well all ingredients with a wood spoon before turning on the heat.
  3. Stir the mixture over medium heat for about 10-15 min. You will know when is ready when it "comes with the spoon" - basically you pull the mixture with a spoon and it takes time to go back.
  4. Remove from the heat. Leave it to cool down for 5 min - it needs to be still pretty soft so you use it to cover the cupcake and the cooler they get the harder it is.
For Assembling
  1. In this case you can ice the cupcakes while they are still warm.   
  2. Reserve a Couple of tablespoons to decorate the tops
  3. Put the chocolate sprinkles in a large bowl
  4. Top each cup cake with about a tablespoon of the Brigadeiro and spread it using the back of a spoon greased with butter.
  5. Dip the top in the chocolate sprinkles
  6. With the reserved brigadeiro, roll twelve little balls of brigadeiro and roll them in the chocolate sprinkles.   Make sure your hands are very well greased with butter before you roll otherwise they will stick to your hands and they chocolate sprinkles will not stick to it.
  7. Top each cupcake with a Brigadeiro ball - they will not stick to it but if you just apply a little pressure they will sit still.   Enjoy it!

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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