• 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
  • Brigadeiro
  1. For the cupcakes:
  2. 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).
  3. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time.
  4. 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.
  5. Whisk mixture until completely smooth; set aside to cool.
  6. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  7. In a large bowl, whisk together the eggs, yolk, sugars, and vanilla; beat until smooth.
  8. Add the cooled oil/butter/chocolate mixture and whisk until smooth.
  9. Add half of the flour mixture, then half of the sour cream.
  10. 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.
  11. Divide the batter among the 12 liners in your prepared pan.
  12. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Cool *completely before filling with dulce de leche and topping with frosting.
  14. Once cooled, use a small sharp knife to carve out a small hole on the top of each cupcake.
  15. 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.
  16. Fill each hole with 1-2 teaspoons of dulce de leche.
  17. Add the brigadeiro on top (pastry bag is optional).
  18. Sprinkle some chocolate.
Recipe by Brazilian Flair in The USA at http://brazilianflairintheusa.com/brazilian-flair-brigadeiro-cupcakes/