• Preheat your oven to 350°F (180°C).
• Line a 12-cup muffin tin with cupcake liners.
• Blend the Wet Ingredients: In a blender, add 2 eggs, 100 ml oil, 185 g sugar and 135 g chopped carrots . Blend until completely smooth, about 1–2 minutes.
• Mix with Dry Ingredients: In a large bowl, whisk together 135 g all-purpose flour and 2¼ teaspoon baking powder. Pour the blended mixture into the dry ingredients. Gently mix with a spatula or whisk just until combined. Do not overmix!
• Bake the Cake: Pour the batter into the prepared cupcake pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Brigadeiro Frosting

• In a medium saucepan, 1 can sweetened condensed milk, 300 g whipping cream, 70 ml whole milk, 20 g cocoa powder and 40 g bittersweet chocolate chips.
• Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon. The frosting is ready when: You can run the spatula through the mixture, and it leaves a clear path that doesn’t close immediately. If you lift a spoonful and drop it back, it sits on top for a second before blending back in.
• Once you turn off the heat, stir the frosting for 2 more minutes off the heat—this ensures a glossy finish. transfer it to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin rom forming. Wait for it to cool before using.

Decorate the Cupcakes

• Once the cupcakes are completely cool, use a piping tip (or a small knife) to cut out a small hole in the center of each cupcake. Don't cut too deep—just enough to hold some filling.
• Fill a piping bag with brigadeiro frosting and pipe it into the hole until it's full. To decorate, start piping in the center of the cupcake (where you just added the filling) and swirl outward in a circular motion to create a flower shape. I used a 1M piping tip for this effect.