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Better Than Sex Cupcakes

Better than sex cupcakes

Better Than Sex Cupcakes feature everything you love about the cake, but in cupcake form! Also known as “Better Than Anything” cupcakes!

Last year when I posted the recipe for Better Than Sex Cake, I had no idea just how popular it’d become. Not only did I underestimate its potential popularity, I also had no clue how many different variations of the cake there are! Countless CenterCutCook readers have chimed in to share how they prepare this infamous cake! If you have a minute, definitely check the comments for some variation options because they all sound amazing!

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. I only made a few small changes, mainly with the frosting. The cake is simply frosted with Cool Whip. I wanted something that would stand up better on a cupcake and found the perfect solution! Whether you call it “Better than Anything Cupcakes” or “Better Than Sex Cupcakes,” this a tried and true recipe that you will love!

Now we are left to debate life’s important questions like…. which do we like better? Better than Sex Cake? Or Better than Sex Cupcakes? Hard decisions I tell you…. hard decisions!

You’ll start by preparing a box of Devil’s Food Cake according to the package directions, and then dividing it among 15-18 cupcakes. I was able to get about 16 cupcakes. I intentionally filled them pretty full so that I had nice big cupcakes! 

Better than sex cupcakes 3

 Once the cupcakes are done baking and have had a little time to cool, you will use a wooden spoon to poke holes in them. You will want to poke 3-4 holes in each cupcake.

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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! So good! I have plastic bags (Wilton Brand) 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.

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Now comes the frosting! This frosting is different from other frostings I’ve made in that you create a mixture on the stovetop with milk and flour. After combining the milk and flour, you’ll whisk and stir it for several minutes over medium heat until it gets real thick, like what you see below. Then you’ll let it cool completely.

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!

Better than sex cupcakes 5

Once again, you’ll either need a ziplock bag, or a plastic piping bag to frost the cupcakes. Just fill the bag with frosting, snip the tip off, and place a healthy mount of frosting on each cupcake! Top each cupcake off with crushed heath bars and you’re done! My grocery store sells Heath Bar pieces in the baking aisle that work perfectly for this.

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When you take a bite of these Better Than Sex Cupcakes you will be in heaven! Rich Devil’s Food Cake just oozing with the caramel/sweetened condensed milk filling, topped with a light and fluffy frosting with crunchy Heath pieces. It’ll be a party in your mouth, let me tell you!

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Better Than Sex Cupcakes are beyond delicious! Enjoy!

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!

Better Than Sex Cupcakes

Better than sex cupcakes 2

Prep Time: 20mn
Cook Time: 20mn
Total Time: 40mn

CUPCAKE INGREDIENTS

  • 1 box Devil’s Food Cake prepared according to package directions (you will need oil, water, and eggs for this)
  • 1 – 14 ounce can sweetened condensed milk
  • 1 cup caramel sauce
  • 1 cup Heath bar pieces (found in the baking aisle by the chocolate chips

FROSTING INGREDIENTS

*This frosting recipe was slightly adapted from Tatsty Kitchen

  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup butter
  • 1 cup granulated sugar

DIRECTIONS

  1. Pre-heat your oven to 350 degrees. Prepare Devil’s Food Cake batter according to package directions.
  2. Line cupcake tray with paper liners. Fill 15-18 cupcake liners with 1/4 cup cupcake batter.
  3. 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.
  4. When the cupcakes are cool, use the handle of a wooden spoon to poke 3-4 holes in each cupcake.
  5. In a bowl combine sweetened condensed milk with 1 cup caramel sauce. Pour the sauce in a piping bag or a ziplock bag. Snip the tip off and fill each of the holes with this mixture.
  6. 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. 
  7. 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!
  8. 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.
  9. Yields 15-18 cupcakes.

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Comments (41)

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  1. These look incredible!!!!

    • The frosting was awful!!! And runny… unless I’m doing something yoy omitted… I followed it to a T and the frosting was seriously gross.

      • For step #6 where you combine the flour with the milk, you need to make sure you heat the mixture and whisk it until it becomes really thick (there’s a picture of what this mixture should look like in the post), otherwise you’re going to have runny frosting. I’ve made this numerous times using the instructions I posted, so that’s the only thing I can think of that you might have not done correctly.

  2. I love the cake, now I can’t wait to try this!

  3. It’s chocolate and toffee, I’m sure there’s an Australian comparable! Otherwise just pick your favorite candy bar, chop it up, and sprinkle it on top.

  4. I’m sure these recipes taste good, but I am struck by how many of them contain processed food – cake mixes, pudding mixes, cool whip – so much processed food containing not only the milk butter sugar chocolate eggs that these recipes would take, but hundreds of chemicals and additives and high fructose corn syrup and all manner of food colorings- just plain too many chemicals to be putting in our bodies and our childrens’ bodies…it’s just not that hard to use the real ingredients.

    • Woohoo we love sugar! As with all food moderation is a key factor and let me say this again AND it your choice to make the ingredients yourself or buy the conveniently boxed version. Let me make another point … You the parent controls what YOUR kid shovels in their mouth. Not the person providing the recipe.

      • You are right, it’s all about personal preferences and choices. *Most* of the recipes you will find on CenterCutCook don’t include processed ingredients. However, I do make a few exceptions, largely with desserts. Everything in moderation is a motto I try to live by.

    • Hi there…. I do tend to try to avoid processed foods as often as possible. If you take a look around you will see that most recipes do not include them, with the exception of some of the desserts. Thanks for stopping by. :)

    • Seriously? Don’t use the recipe if you don’t want to. Maybe you could start your website with recipes that don’t require processed foods? Otherwise, buh-bye! On your merry way you go!

    • I have no problems with shortcuts that taste good and I have no idea who eats that many desserts in a month that a box cake will throw you in the grave! If you eat enough of box cakes to make a difference than your over weight or looking at a future battling diabetes, so these “processed cakes” recipes won’t kill you! I am not only a nurse but very health conscious person that bakes sweets only once in awhile, usually bored or special occasion and as a nurse and mother these recipes with a cake box foundation works great for my time!
      You have too much time on your hands if you go to websites and leave negative comments when the baker never ever said her website was healthy or all natural. Just go find a website that better suites your life style and stop being so disrespectful!

  5. These are delicious…as are most of your recipes :)

  6. What kind of flour do you use? All purpose?

  7. Really great recipe. Made it this weekend and everyone loved them. thank you so much for sharing.

  8. Hi! Can these be made a day in advance…frosted in all?

  9. Hai! how long does the frosting stay?

  10. Jennifer Robbins Taylor

    I tried this, but did it as a cake. My family loved it.

  11. Katie Anderson Olthoff

    Kelsey Westrum – these are prettier than yours, but I bet yours taste just as good. (and Centercutcook Ashley is a fellow ISU elem ed grad – I met her there!)

  12. Diane Vogt Gootee

    They may be better than sex but they look like a whole lot more work

  13. Diane Vogt Gootee – they are a bit labor intensive, but really not THAT bad, promise! :)

  14. Granulated sugar not confectioners? I’ve never used granulated in frosting! Here goes :)

  15. When the recipe asks for caramel sauce does the consistency matter? Can you use caramel Icecream topping or should it be a thick caramel like in a tin similar to the condensed milk?

  16. Michael Lombardi

    Good food is always better than good sex because you can eat good food in public and at work, not just in your house.

  17. Hi,
    i’m new in dessert cooking and i was wondering about the caramel sauce..
    Is it a caramel you need to do or is it caramel you bough. Or (again :P) is it one of your caramel receipe ?

  18. These were really good but the frosting was very strange. These definitely should have a lighter frosting.

  19. I make this all the time for work parties! I use cool whip for the frosting and Hot Fudge instead of the Caramel. But I have always made it in Cake form not in Cupcakes. When you fill them with the mixture do the liners get really saturated?

  20. Question…I am going to make these for a friend, but I am traveling a day before. Is it ok to make this icing a day before? Or does it need to me made the day of? With my buttercreams it is ok, but I wasn’t sure if this would keep its consistency.

  21. Re step #6. At what level does the mixture need to be heated? Does it need to be brought to boiling or just simmering until it thickens? Thanks.

  22. Ashley Simpson Whitmore

    Oooh, I want to smoosh my face into one of these – yummy!

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