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Better Than Sex Cupcakes feature everything you love about the cake, but in cupcake form. Also known as “Better Than Anything” cupcakes!
Chocolate cake with a gooey caramel filling and a fluffy whipped frosting make up these irresistible treats! Last year when I posted the recipe for Better Than Sex Cake, I had no idea just how popular it’d become. Because everybody loves the cake so much, I decided that I might as well turn the cake into adorable cupcakes! They are everything you love about the cake, but in cupcake form. Whether you call it “Better than Anything Cupcakes” or “Better Than Sex Cupcakes,” this a tried and true recipe that you will love.
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Pin It NowMade with a boxed cake mix, these moist and delicious cupcakes come together with a homemade frosting and crunchy toffee topping. They are a crowd-pleasing treat that is sure to have people asking for the recipe – and a second cupcake!
Better Than Anything Cupcake Ingredients
Here are the main ingredients that make up the irresistible cupcakes. For the full list of ingredients and their measurements, see the recipe card at the bottom of the post.
- Chocolate cake mix: Devil’s food boxed cake mix plus the ingredients listed on the box to make the cake. Baked to perfection, the chocolate cake becomes the canvas for layers of tempting goodness.
- Sweetened condensed milk: Found in the baking aisle of your grocery store, this sweetness seeps into the chocolate cake, adding a moist and gooey texture. Be sure to double-check that you have sweetened condensed milk and not evaporated milk. Usually by each other on the shelf at the grocery store, they are not the same and cannot be used interchangeably.
- Caramel sauce: The silky caramel glaze not only provides a luscious contrast to the chocolate base but also introduces a buttery, toffee-like note that also seeps into the cake with the sweetened condensed milk. You can use store-bought or homemade caramel sauce.
- Frosting: The cake version of these cupcakes is made with Cool Whip, but I wanted something that would stand up better on cupcakes so made a frosting from scratch with flour, milk, vanilla, sugar, and butter.
- Heath bar: The toffee candy bar can be crunched up or my grocery store sells Heath Bar pieces in the baking aisle that work perfectly for this. The toffee-infused crunchiness of the Heath Bar adds a delightful contrast to the soft cake and creamy toppings. Every bite unveils a medley of flavors, from buttery toffee to velvety chocolate, creating a truly delicious experience that lives up to the dessert’s enticing name.
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How to Make Better Than Anything Cupcakes
Here is a brief overview of how these delicious cupcakes come together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Mix the batter. Prepare the cake batter according to package directions. Pour 1/4 cup of cupcake batter into your prepared cupcake pan.
- Bake the cupcakes. Follow the directions on the box, baking the cupcakes until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.
- Make the filling. Use the handle of a wooden spoon to poke 3-4 holes in each cupcake. In a bowl combine sweetened condensed milk with caramel sauce. Pour the sauce into a piping bag or a ziplock bag. Snip the tip off and fill each of the holes with this mixture.
- Start the frosting. In a small saucepan, combine the flour and milk. Stir the mixture constantly until it becomes really thick. Place this mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.
- Finish the frosting. Cream together butter and sugar with your mixer. Then mix in vanilla followed by the thickened milk/flour mixture and mix on low for about 30 seconds. Then mix on high for about 3 minutes, or until the frosting is light and fluffy like whipped cream.
- Frost the cupcakes. Place the frosting in a ziplock bag or a piping bag and place a good amount of frosting on each cupcake. Top with Heath bar pieces for garnish. Enjoy!
Baking Cupcakes
Using a boxed cake mix keeps things easy, but if you want to make a chocolate cake from scratch you totally can! Follow the directions on the box for the baking time for these cupcakes and be sure to set a timer. You will know they are done when a toothpick inserted into the middle of the cupcake comes out with just a few crumbs.
Let the cupcakes cool before poking 3-4 holes in each. Try to poke about 3/4 of the way through the cupcake, not all the way through the bottom or the filling will run out and you may rip the cupcake liner.
Ooey Gooey Filling
Once the holes are made, you’ll combine sweetened condensed milk with caramel. This is the ooey gooey delicious filling that will get poured into each of the holes in the cupcakes soaks into the cake and keeps them super moist. So good! Double-check that you have sweetened condensed milk and not evaporated milk. Evaporated milk will not work in this recipe.
I have plastic bags on hand for frosting cupcakes which is what I used to help fill the holes. You could also use a ziplock bag. Just fill the bag up with the mixture, snip the tip, and begin filling each of the holes in the cupcakes. This part is a little messy! I lined a baking sheet with wax paper and placed it under the tray of cupcakes to catch all the excess filling.
Frosting Cupcakes
Now comes the frosting! The cake is simply frosted with Cool Whip, but I wanted something that would stand up better on a cupcake and found the perfect solution! This frosting is different from other frostings I’ve made in that you create a mixture on the stovetop with milk and flour. This mixture gets really thick and will thicken more as it cools.
To complete the frosting, you’ll whip butter and granulated sugar together along with a little vanilla, then you will add in the milk/flour mixture and mix on high until it’s light and fluffy, almost like whipped cream!
Once again, you’ll either need a ziplock bag, or a plastic piping bag to frost the cupcakes. Top each cupcake off with crushed heath bars and you’re done!
Storing Cupcakes
These cupcakes are best when eaten within a day or two of making them. You could make the cupcakes a few days in advance and store them in an airtight container until you are ready to finish them. I recommend not frosting them until you are ready to eat them. Once they have the filling and are frosted, I recommend keeping the cupcakes in the refrigerator.
Making the Cake Version
The cake version of these cupcakes is similar to the cupcakes, with a few small changes such as the frosting. If you want to make a better than sex cake, follow my steps in the post below.
Other Cupcake Recipes
- Red Velvet Cupcakes with Cream Cheese Frosting
- Chocolate Cheesecake Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
PS: I didn’t come up with the name for this. This particular combination of ingredients has been known as “Better Than Sex Cake” for a very looong time! If you make this chocolate cupcake recipe, let me know what you think by leaving a comment below!
Better Than Sex Cupcakes
Ingredients
Cupcake Ingredients
- 1 1 box Devil's Food Cake prepared according to package directions. (you will need oil, water, and eggs for this)
- 14 ounce sweetened condensed milk
- 1 cup caramel sauce
- 1 cup Heath bar pieces found in the baking aisle by the chocolate chips
Frosting Ingredients
- 5 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 tsp vanilla extract
- 1 cup butter
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare Devil's Food Cake batter according to package directions.
- Line cupcake tray with paper liners. Fill 15-18 cupcake liners with 1/4 cup cupcake batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow them to cool for about 5 minutes before transferring them to a wire cooling rack.
- When the cupcakes are cool, use the handle of a wooden spoon to poke 3-4 holes in each cupcake.
- In a bowl combine sweetened condensed milk with 1 cup caramel sauce. Pour the sauce into a piping bag or a ziplock bag. Snip the tip off and fill each of the holes with this mixture.
- Now begin the frosting. In a small saucepan, combine 5 tablespoons flour with 1 cup milk. I used 1%. Stir and whisk the mixture constantly until it becomes really thick. Place this mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.
- When the flour/milk mixture has cooled completely, cream together butter and sugar with your mixer. When the sugar is well incorporated into the butter, add in vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream. If the consistency isn't like whipped cream, keep mixing!
- Place the frosting in a ziplock bag or a piping bag (I use Wilton brand) and place a good amount of frosting on each cupcake. Top with Heath bar pieces for garnish.
Recipe from
CenterCutCook