Brazilian flair brigadeiro cupcakes stuffed with dulce de leche are so fluffy, moist and delicious. On top is the famous Brazilian sweet brigadeiro that gives the cupcakes the perfect flavor to compliment the dulce de leche.
The chocolate cupcakes recipe came from Baker by Nature, a blog site that we love. We were intrigued with some of the ingredients and we decided to try it. In this recipe there are more steps than most of the chocolate cupcakes out there but it’s worth every step. They are delicious, moist and very flavorful. We had to make them twice because the first time we made it without the muffin paper. We have done cupcakes before without paper many times and the recipe gives you the option to make with or without. In our case it didn’t work without the paper. We tried to take the cupcakes out and they fell apart.
You know that we love brigadeiro and we have so many recipes like Brazilian flair Brigadeiro Flan, Brigadeiro Carrot Muffin, Brigadeiro Peanut Butter Cookie Cups among many others. So give this recipe or any of these others a try and enjoy!
When I saw the title of this article “Dominique Crenn Honored as ‘World’s Best Female Chef 2016” it made me think right away why not “Best Chef”. Are there different qualifications for a male?? I saw her dishes on Yelp and they are gorgeous. Well deserved title!!
- 2 tablespoons canola oil
- 1 stick unsalted butter, melted and slightly cooled
- ½ cup semi-sweet chocolate chips
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- ½ teaspoon vanilla
- ¾ cup + 3 tablespoons all-purpose flour, not packed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup unsweetened cocoa powder
- ¾ teaspoon salt
- ½ cup full fat sour cream
- ½ cup boiling water
- ½ cup dulce de leche
- Dulce de leche
- For the cupcakes:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it does help them peel right off).
- Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time.
- You may also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave option to be much easier.
- Whisk mixture until completely smooth; set aside to cool.
- In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
- In a large bowl, whisk together the eggs, yolk, sugars, and vanilla; beat until smooth.
- Add the cooled oil/butter/chocolate mixture and whisk until smooth.
- Add half of the flour mixture, then half of the sour cream.
- Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined.
- Divide the batter among the 12 liners in your prepared pan.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool *completely before filling with dulce de leche and topping with frosting.
- Once cooled, use a small sharp knife to carve out a small hole on the top of each cupcake.
- The size and depth of this hole is up to you, but I recommend not carving too wide or deep, since this may cause your cupcake to fall apart when bitten into.
- Fill each hole with 1-2 teaspoons of dulce de leche.
- Add the brigadeiro on top (pastry bag is optional).
- Sprinkle some chocolate.
Beijos and Tchau!