Experience the ultimate delight with Better Than Sex Cupcakes, a beloved dessert sensation now perfectly portioned into irresistible cupcake form. Often referred to as “Better Than Anything Cupcakes,” these treats encapsulate everything you adore about the classic cake in every single bite.
Imagine tender, moist chocolate cake infused with a luscious, gooey caramel filling, all crowned with a cloud of homemade whipped frosting and a sprinkle of crunchy toffee. This symphony of textures and flavors creates a truly unforgettable dessert experience.
Last year, the original Better Than Sex Cake recipe garnered immense popularity, proving just how much everyone loves this decadent combination. Capitalizing on that success, we’ve transformed the iconic cake into these adorable and equally addictive cupcakes. Whether you prefer to call them “Better Than Anything Cupcakes” or stick with their famous “Better Than Sex Cupcakes” moniker, this is a tried-and-true recipe guaranteed to impress and satisfy.
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Crafted with a convenient boxed cake mix, these incredibly moist and flavorful cupcakes come together effortlessly. The magic truly happens with a scratch-made, ultra-fluffy frosting and a generous topping of crunchy Heath bar pieces. This delightful dessert is an absolute crowd-pleaser, destined to have your guests begging for the recipe – and perhaps a second helping!
Why You Will Love These Better Than Sex Cupcakes
Beyond their captivating name, these chocolate caramel cupcakes offer a multitude of reasons to fall in love:
- Effortless Preparation: Starting with a boxed chocolate cake mix streamlines the baking process, making these decadent treats accessible even for novice bakers.
- Irresistible Flavor Combination: The classic pairing of rich chocolate, sweet gooey caramel, and buttery toffee is simply divine, creating a harmonious flavor profile that’s hard to resist.
- Perfectly Moist Texture: The secret ingredient—sweetened condensed milk—seeps into the cake, ensuring every bite is incredibly moist and tender.
- Homemade Touch: While the cake is semi-homemade, the from-scratch frosting elevates these cupcakes, providing a light, fluffy, and perfectly sweet contrast to the dense cake.
- Crowd-Pleasing Potential: These cupcakes are a guaranteed hit at any gathering, party, or family dinner. They look impressive and taste even better!
- Customizable: While the classic combination is stellar, these cupcakes offer room for personalization with different cake mixes, toppings, or caramel variations.
Essential Ingredients for Better Than Anything Cupcakes
Creating these sensational cupcakes requires a few key components that work in harmony to deliver their iconic flavor and texture. Below is an overview of the main ingredients. For precise measurements and the complete list, please refer to the detailed recipe card at the bottom of this article.
- Chocolate Cake Mix: We recommend a Devil’s Food boxed cake mix for its deep, rich chocolate flavor. You’ll prepare it according to the package directions, which typically involve adding oil, water, and eggs. This baked chocolate cake forms the perfect foundation for the layers of gooey filling and creamy frosting to come.
- Sweetened Condensed Milk: This vital ingredient is the secret to the cupcakes’ incredible moistness and adds a delightful sweetness that soaks into the cake. You’ll find it in the baking aisle of your grocery store. It is crucial to double-check that you pick up *sweetened condensed milk*, not evaporated milk. While often located side-by-side on the shelf, they are distinctly different and cannot be substituted for one another in this recipe.
- Caramel Sauce: A silky, rich caramel sauce is essential for the gooey filling. It provides a luscious, buttery counterpoint to the chocolate base and, along with the sweetened condensed milk, permeates the cake for an extra layer of flavor and moisture. You have the flexibility to use a high-quality store-bought caramel or, for an extra special touch, whip up a homemade caramel sauce.
- Homemade Frosting: Unlike the cake version of this dessert, which often uses whipped topping, we opt for a homemade frosting to ensure a stable, light, and wonderfully fluffy texture that holds up beautifully on cupcakes. This unique frosting is made from a blend of flour, milk, pure vanilla extract, granulated sugar, and unsalted butter, creating a delightful “cooked flour” or “ermine” frosting.
- Heath Bar Pieces: The crowning glory of these cupcakes! Crushed Heath bar pieces, or pre-packaged Heath Bar bits often found in the baking aisle near chocolate chips, add a fantastic buttery toffee crunch. This toffee-infused topping provides a delightful textural contrast to the soft cake and creamy frosting. Every bite is a medley of rich chocolate, gooey caramel, and crunchy toffee, living up to the dessert’s enticing name.
Recommended Baking Equipment
To make your “Better Than Anything Cupcakes” experience smooth and enjoyable, here’s some helpful equipment:
Muffin TinWilton Perfect Results Premium Non-Stick Bakeware Muffin Pan
Kitchen Aid Mixer8-quart, 10-speed mixer
Pyrex Mixing Bowls
How to Make Better Than Anything Cupcakes: A Step-by-Step Guide
Creating these luscious cupcakes is a straightforward and rewarding process. Here’s a concise overview of the steps involved. For a comprehensive recipe with all measurements and detailed instructions, please consult the recipe card located at the end of this post.
- Prepare and Bake the Cupcakes: Begin by preheating your oven to 350°F (175°C). Prepare your chosen chocolate cake batter (preferably Devil’s Food) precisely according to the package instructions. Line a muffin tin with paper liners and fill each liner about two-thirds full, or approximately ¼ cup of batter. Bake the cupcakes following the recommended time on the cake mix box, or until a toothpick inserted into the center emerges clean. Allow them to cool slightly in the pan before transferring them to a wire rack to cool completely.
- Create the Gooey Filling: Once the cupcakes are fully cooled, use the handle of a wooden spoon or a round object to gently poke 3-4 holes into the top of each cupcake. Be careful not to poke all the way through to the bottom to prevent the filling from leaking. In a small bowl, whisk together the sweetened condensed milk and caramel sauce until well combined. Transfer this irresistible mixture into a piping bag or a sturdy ziplock bag. Snip a small tip off the corner of the bag and carefully fill each hole in the cupcakes with the gooey caramel-milk mixture.
- Start the Unique Frosting Base: This frosting begins with a unique cooked base. In a small saucepan, combine the all-purpose flour and milk. Whisk constantly over medium heat until the mixture thickens considerably and resembles a paste. Remove from heat and immediately transfer this thickened milk-flour mixture to a separate bowl. Cover it and place it in the refrigerator or freezer for about 10-15 minutes, ensuring it cools completely before proceeding. This step is crucial for achieving the perfect frosting texture.
- Whip the Buttercream Frosting: While the flour mixture cools, in a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. Beat in the vanilla extract for about 30 seconds. Gradually add the completely cooled milk-flour mixture to the butter and sugar, mixing on low speed for about 30 seconds to combine. Then, increase the mixer speed to high and continue to beat for approximately 3 minutes, or until the frosting transforms into a wonderfully light, airy, and fluffy consistency, much like whipped cream. Don’t stop mixing until it reaches this ethereal texture!
- Frost and Garnish: Transfer the prepared frosting into a piping bag fitted with your desired tip (or use another ziplock bag with the tip snipped off). Pipe a generous amount of frosting onto each cupcake. Finally, sprinkle generously with crushed Heath bar pieces for that signature buttery toffee crunch and an appealing visual finish. Serve immediately and enjoy!
Baking Cupcakes to Perfection: Tips and Tricks
While using a boxed cake mix simplifies the process significantly, a few key tips will ensure your “Better Than Anything Cupcakes” bake up flawlessly every time.
Choosing Your Cake Base: For convenience and consistent results, a good quality boxed chocolate cake mix is highly recommended. However, if you’re a purist and prefer to make your chocolate cake from scratch, that’s absolutely an option! Just ensure your homemade cake recipe yields a similar crumb and moisture level for best results with the filling.
Don’t Overfill: When filling your cupcake liners, aim for about two-thirds full, or roughly ¼ cup of batter. Overfilling can lead to mushroom-top cupcakes that overflow their liners, while underfilling can result in small, dense cupcakes.
Monitor Baking Time: Always follow the baking directions on your cake mix box as a guideline, but trust your senses. Set a timer, but be prepared to adjust slightly. Cupcakes are typically done when they spring back lightly when touched, and a toothpick inserted into the very center comes out clean or with only a few moist crumbs attached.
Cooling is Crucial: Patience is a virtue here! Allow the cupcakes to cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Attempting to poke holes or add filling to warm cupcakes can cause them to crumble or melt the filling. They need to be fully cooled to hold their shape and absorb the delicious caramel mixture properly.
Poking Holes Safely: When it’s time to poke the holes for the filling, use the handle of a wooden spoon or a similar round, blunt object. Aim to poke 3-4 holes per cupcake, going about ¾ of the way through the cupcake. It’s important not to poke all the way through to the bottom, as this will cause your luscious filling to leak out and potentially saturate or rip the cupcake liner, creating a sticky mess.
The Irresistible Ooey Gooey Filling: A Closer Look
The heart of these “Better Than Sex Cupcakes” lies in their incredibly moist and flavorful filling. Once your cupcakes are baked and perfectly cooled with their carefully poked holes, it’s time to introduce the magic.
The Dynamic Duo: The filling is a simple yet potent combination of sweetened condensed milk and rich caramel sauce. This duo not only imparts incredible sweetness but also creates an unparalleled moistness that permeates the chocolate cake. The sweetened condensed milk, with its thick and sugary consistency, soaks beautifully into the cake, while the caramel adds its signature buttery, toffee-like notes. The result is a truly “ooey-gooey” experience that makes these cupcakes legendary.
Double-Check Your Milk: As mentioned in the ingredients, always double-check that you are using *sweetened condensed milk* and not evaporated milk. This is a common mistake that can significantly alter the outcome of your filling. Sweetened condensed milk is thick and sugary, designed to add richness and moisture, whereas evaporated milk is unsweetened and much thinner, and simply will not work to achieve the desired gooey texture.
Filling with Ease: To make the filling process as neat and efficient as possible, transfer the combined sweetened condensed milk and caramel mixture into a piping bag. If you don’t have a piping bag, a sturdy ziplock bag works just as well. Simply snip a small corner off the tip of the bag, creating a small opening. Then, carefully pipe the mixture into each of the holes you’ve made in the cupcakes.
Managing the Mess: This part can get a little messy, but it’s worth every drop! To minimize cleanup, I often line a baking sheet with wax paper or parchment paper and place it beneath the tray of cupcakes. This catches any excess filling that might overflow or drip, keeping your countertop clean. Don’t worry if a little overflows; that extra caramel goodness just means more flavor!
Crafting the Fluffy Frosting: The Perfect Topping
While the original “Better Than Sex Cake” often calls for a simple Cool Whip topping, these cupcakes demand a frosting that not only delivers on flavor but also holds its shape beautifully. This unique homemade frosting is the ideal solution, providing a light, airy, and stable finish that truly elevates the dessert.
The Unique Cooked Base: What sets this frosting apart is its initial cooked base. You’ll start by gently whisking together flour and milk in a small saucepan over medium heat. It’s crucial to stir this mixture constantly until it becomes incredibly thick, resembling a smooth paste or custard. This step cooks out the raw flour taste and creates a stable foundation for the frosting. Once thickened, immediately remove it from the heat and transfer it to a separate bowl. Cover it and place it in the refrigerator or freezer for about 10-15 minutes until it is completely cooled. This cooling step is paramount; if the mixture isn’t cold, it will melt the butter in the next stage and prevent the frosting from becoming fluffy.
Whipping to Perfection: With your flour-milk mixture thoroughly chilled, the final stage is pure magic. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until the mixture is light, pale, and fluffy. Ensure the sugar is well incorporated. Next, beat in the pure vanilla extract for about 30 seconds, adding another layer of flavor. Then, slowly add the cooled flour-milk mixture, mixing on low speed to combine everything without splattering. Once incorporated, increase your mixer speed to high and beat the frosting for approximately 3 minutes. During this time, you’ll witness a remarkable transformation: the frosting will become incredibly light, airy, and fluffy, almost exactly like a rich whipped cream. If it doesn’t reach this cloud-like consistency, keep mixing! The longer you whip, the more air you incorporate, resulting in a dreamily smooth and stable frosting.
Frosting and Finishing Touches: Once your frosting has reached its peak fluffiness, transfer it into a ziplock bag or a plastic piping bag (Wilton brand is a great choice for quality). Pipe a generous swirl of frosting onto each cupcake. The final touch, of course, is a liberal sprinkle of crushed Heath bar pieces. These add a delightful crunch and a hint of buttery toffee that perfectly complements the rich chocolate and caramel within. Now, your exquisite “Better Than Sex Cupcakes” are complete and ready to be devoured!
Storing and Making Ahead Better Than Sex Cupcakes
To ensure your “Better Than Sex Cupcakes” remain as fresh and delicious as possible, proper storage is key. These delightful treats are generally at their best when enjoyed within one to two days of preparation.
Short-Term Storage: Once the cupcakes have been filled and frosted, it’s recommended to store them in an airtight container in the refrigerator. The caramel filling and the butter-based frosting will benefit from the cool environment, maintaining their texture and preventing spoilage. Bring them to room temperature for about 15-30 minutes before serving to fully appreciate their flavors and soft texture.
Making Ahead: If you’re planning a party or want to spread out your baking tasks, you can definitely make components of these cupcakes in advance:
- Baked Cupcakes: Bake the chocolate cupcakes a day or two ahead. Once completely cooled, store them in an airtight container at room temperature.
- Caramel Filling: The sweetened condensed milk and caramel mixture can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature or warm slightly before filling the cupcakes to make it easier to pour.
- Frosting: The cooked flour-milk base for the frosting can be made a day in advance and kept chilled. However, it’s best to whip the butter, sugar, and vanilla with the cooled base just before you plan to frost the cupcakes for the fluffiest results.
For optimal freshness and presentation, it’s always best to fill and frost the cupcakes closer to serving time.
Making the Original Better Than Sex Cake Version
If you’ve fallen in love with these cupcakes and are curious about their predecessor, the original “Better Than Sex Cake” offers a similar flavor profile in a larger, shareable format. The cake version shares many of the same core ingredients—the rich chocolate cake, the luscious caramel-condensed milk filling, and the crunchy Heath bar topping—but typically features a lighter, often Cool Whip-based frosting.
While the process is very similar, a few minor adjustments, particularly regarding the frosting and the method of incorporating the filling, differentiate the cake from the cupcake version. If you’re eager to try your hand at the classic full-sized dessert, you can find a comprehensive guide to making the “Better Than Sex Cake” by following the steps in the post below.
Better Than Sex Cake
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Frequently Asked Questions (FAQs)
Here are some common questions about making Better Than Sex Cupcakes:
Q: Can I use a different flavor of cake mix?
A: While the traditional recipe calls for chocolate (Devil’s Food) cake mix, you could certainly experiment! A yellow cake mix or even a spice cake mix could offer an interesting twist, though the classic chocolate provides the best contrast to the caramel and toffee.
Q: Is it necessary to use sweetened condensed milk? Can I substitute it?
A: Sweetened condensed milk is absolutely essential for this recipe. Its unique thick, sugary consistency and ability to soak into the cake are what give these cupcakes their signature moistness and gooey texture. Evaporated milk or regular milk cannot be substituted.
Q: What if I can’t find Heath bars?
A: If Heath bars are unavailable, you can use other toffee candy bars or even chocolate-covered toffee bits. The goal is to get that buttery, crunchy toffee element. You could also coarsely chop a plain toffee bar.
Q: My frosting isn’t fluffy, what went wrong?
A: The most common reason for a frosting that isn’t fluffy is that the flour-milk mixture was not completely cooled before being added to the butter and sugar. Ensure it’s thoroughly chilled. Also, make sure you’re whipping the frosting on high speed for the full 3 minutes or until it reaches the desired whipped cream-like consistency. Patience in whipping is key!
Q: Can I freeze these cupcakes?
A: Yes, you can freeze these cupcakes! For best results, freeze them unfrosted. Once the cupcakes are baked and filled, place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight, then bring to room temperature before frosting and serving.
More Delicious Cupcake Recipes to Explore
If you love baking and enjoying cupcakes, here are a few other delightful recipes from our collection that you might enjoy:
- Red Velvet Cupcakes with Cream Cheese Frosting
- Chocolate Cheesecake Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
A note on the name: We understand the name “Better Than Sex Cupcakes” can be attention-grabbing! It’s important to clarify that we didn’t invent this moniker. This particular combination of ingredients and flavors has been widely known as “Better Than Sex Cake” for a very long time in the culinary world, and we’ve simply adapted it into cupcake form. The name speaks to the unparalleled deliciousness of this dessert!
If you embark on the delightful journey of making this chocolate cupcake recipe, please share your thoughts! We’d love to hear what you think by leaving a comment below.
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Better Than Sex Cupcakes
20 minutes
20 minutes
20 minutes
20 minutes
Ingredients
Cupcake Ingredients
-
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 to cool completely.
-
When the cupcakes are cool, use the handle of a wooden spoon to poke 3-4 holes in each cupcake, being careful not to go all the way through the bottom.
-
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 (1% milk works well). Stir and whisk the mixture constantly over medium heat until it becomes really thick. Place this mixture in the refrigerator or freezer for about 10-15 minutes so that it cools completely.
-
When the flour/milk mixture has cooled completely, cream together butter and sugar with your mixer until light and fluffy. When the sugar is well incorporated into the butter, add in vanilla extract and mix for 30 seconds longer. Add in the thickened, cooled milk/flour mixture and mix on low speed for about 30 seconds. Then turn to high speed 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 (Wilton brand is recommended) and pipe a good amount of frosting on each cupcake. Top with Heath bar pieces for garnish. Enjoy!
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