1-Sift together 1 1/2 cups all-purpose flour (191 g), 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp fine sea salt in a large bowl to mix the dry ingredients evenly.

2-Blend 1 2/3 cups chopped carrots (200 g) and 1/2 cup vegetable oil (120 ml) for 1 to 2 minutes until pureed with no chunks, creating that signature smooth texture.

3-Add 2 large eggs at room temperature, 1 tsp vanilla extract, and 1/4 cup milk at room temperature (60 ml) to the blender and blend for about 20 seconds until smooth, ensuring everything combines well.

4-Pour the blended mixture into the bowl with the dry ingredients and gently mix until combined, being careful not to overmix for fluffy cupcakes.

5-Divide the batter into the cupcake liners, filling about two-thirds full, so they rise perfectly in the oven.

6-Bake for 18 to 20 minutes; the cupcakes are done when they spring back to the touch, giving you a soft and moist finish.

7-Let the cupcakes cool completely before filling and frosting to avoid any mess with the Brigadeiro.

Steps for Brigadeiro Frosting: In a small saucepan, combine 2 2/3 cups sweetened condensed milk (794 g), 2 tbsp unsalted butter (28 g), and 1/2 cup semisweet chopped chocolate or chocolate chips (85 g) for a rich topping. Cook over medium heat for 12 to 15 minutes, stirring constantly to prevent sticking, until the mixture thickens and becomes glossy. Once it reaches the right consistency, remove from heat, transfer to a bowl, and let it cool completely at room temperature before using.

1-Remove the center of each cooled cupcake with a spoon to create space for the filling.

2-Fill a piping bag with the cooled Brigadeiro frosting.

3-Pipe the filling into the centers and continue piping on top to frost the cupcakes beautifully.

4-To keep them fresh, store the cupcakes covered in the refrigerator for up to 4 days, as mentioned in the tips.