• Add chopped carrots, olive oil, milk, vanilla extract and eggs to a blender and pulse it until the carrots are blended in and well incorporated. Should take only about 1 minute if using a high speed blender.
  
• Now add the dry ingredients. That's the flour, baking powder, baking soda, salt and sugar. Blend well. You may need to stop the blender to scrape down the sides once or twice. DO NOT OVER BLEND IT! As soon as the batter is uniform and creamy, stop the blender.
  
• Using an ice scream scooper, add carrot cake batter onto a lined muffin pan, about 3/4 full. Bake at 350F degrees for about 18 minutes or until the fork comes out clean. Let cupcakes cool off for about 15 minutes before adding brigadeiro frosting.
  

Brigadeiro Frosting

• While the carrot cake cupcakes are baking make the brigadeiro frosting. Start by melting butter in a non-stick skillet.
• When the butter is just about melted (don't burn the butter), add in condensed milk and whisk to combine.
• Soon after add the cocoa powder and continue to whisk on medium-low heat until it thickens and the chocolate starts to detach from the pan (about 6-8 minutes)
• Pour chocolate onto a plate and let it cool off until manageable to roll into balls.
• Add chocolate sprinkles to a flat plate.
• Scoop up about 1/2 tbsp or so of the chocolate onto your greased hands (use butter to grease your palms). Roll it to form a ball, then toss in the sprinkles.
• Place one brigadeiro on top of the cupcakes, then press it down gently to cover most of the cupcake and also so it sticks onto the cupcakes and doesn't roll off. Do this for each of the cupcakes.