Better Than Sex Cupcakes

These Better Than Sex Cupcakes are a decadent chocolate cake soaked in a caramel sauce, topped in fresh whipped cream, and sprinkled with crunchy Heath bits.

The Story behind the Better Than Sex Cupcakes

A few years back, my husband’s work did a bakeoff contest. Spouses were able to participate, so I was all over that. I agonized for weeks about what I was going to make and finally decided on a coconut cake with a pineapple curd. I decorated it with buttercream, and even made little buttercream pineapples to put on top. They were pretty darn cute.

Then I heard through the grapevine that one of the judges was going to be a Cupcake Wars Winner. I was pretty excited knowing that I was going to get to meet this secret person. I assumed it was Megan Brown, owner of The Sweet Tooth Fairy here in Utah, but it wasn’t. The judge was Alisha, and she was the owner of CravingsAlishasCupcakes. She was so fun, and gifted everyone free cupcakes from her shop.

A month or so later, I drove down to her darling cupcake shop in Pleasant Grove to get my free cupcakes. I don’t remember all the flavors I got, but I do remember getting her Cupcake Wars winning cupcake; Better Than What. You may know this cupcake as BTS cake or Better than Sex cake. Whatever you call it, it is incredibly delicious!

One day, instead of making the hour roundtrip to buy her cupcakes, I decided to just try and make them. Wow, did I hit the nail on the head the first time. I’ve since made them several times, and they are always a hit!

It’s a chocolate cake drenched in caramel sauce, covered in whipped cream, and sprinkled with Heath bits. You seriously can’t go wrong with this one. I like to make these in a Texas sized cupcake pan fitted with parchment paper, or in a normal sized cupcake pan fitted with tall liners, like these. This way you get a large cupcake that’s best eaten with a fork.

better than sex cupcakes topped with whipped cream, caramel sauce, and Heath bits, on the counter next to a piping bag filled with whipped cream

Favorite Tools for Making Better than Sex Cupcakes

These are some of my favorite tools to make the process of making these cupcakes run smoothly.

  • Tulip Cupcake Liners– perfect cupcake liners that create a large cupcake.
  • Wilton Muffin Pan– Using a regular sized cupcake pan works great. I’ve owned this one for years and it is still kicking.
  • Metal Cookie Scoop – the large 4 tbsp cookie scoop is the perfect amount of batter for the tulip cupake liners.
  • Squirt Bottles– I find putting the caramel sauce in the squirt bottles makes for less mess and easy application.
better than sex cupcakes topped with whipped cream, caramel sauce, and Heath bits, with bowl full of Heath bits to the side

F.A.Q.s for Better Than Sex Cupcakes

better than sex cupcakes in liners topped with whipped cream, caramel sauce, and Heath bits

Similar Recipes to Better Than Sex Cupcakes

If you are looking for other cake recipes make sure to check out these other delicious recipes of mine.

better than sex cupcake topped with whipped cream, caramel sauce, and Heath bits, partially eaten with bite on the fork
better than sex cupcakes topped with whipped cream, caramel sauce, and Heath bits, on the counter next to a piping bag filled with whipped cream

Better Than Sex Cupcakes

These Better Than Sex Cupcakes are a decadent chocolate cake soaked in a caramel sauce, topped in fresh whipped cream, and sprinkled with crunchy Heath bits.
4.69 from 32 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Servings 12


  • 1 box Dark Chocolate Fudge cake mix
  • 3 eggs
  • 1 egg white
  • ¾ cup buttermilk
  • cup sour cream, or greek yogurt
  • cup mild tasting oil
  • ½ cup cocoa powder
  • ¼ cup all-purpose flour

For the Caramel Sauce

  • 1 can sweetened condensed milk
  • 1 small jar (14 oz.) of caramel sauce I prefer Hershey’s

For the Topping

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp unflavored gelatin
  • TBS cold water
  • milk chocolate Heath bits


  • Preheat oven to 325°.
  • In a large mixing bowl, combine cake mix and all wet ingredients. Combine with a hand mixer.
  • Add in all the remaining dry ingredients and mix until combined.
  • In a cupcake pan fitted with tall cupcake liners, scoop a heaping 1/4 cup of batter.
  • Bake for 18-23 minutes until cooked and cake bounces back.
  • While the cupcakes are baking, combine sweetened condensed milk and caramel in a small mixing bowl. Once combined, place sauce in a squirt bottle for easy distribution. If you don’t have a squirt bottle, this can be done with a spoon. It just may be a little bit messy.
  • Once the cupcakes come out, take the end of a wooden chopstick, or wooden spoon handle, and poke the middle and move it around a bit to make a hole.
  • Once a hole is formed, take your squirt bottle filled with the caramel sauce and squeeze a generous amount into the cupcake. Let cupcakes cool completely.
  • In a small bowl, combine cold water with gelatin. Mix with a spoon until combined. Let set for 5 minutes, until congealed.
  • In the bowl of an electric mixer fitted with a whisk attachment, combine whipping cream and powdered sugar. Mix until it starts to get thick.
  • Microwave the gelatin mixture for 5 seconds, or until it turns liquid again. Add 1 tbsp of cream to to the microwaved gelatin to help temper it. If it congeals again, microwave for 5 seconds.
  • Then add in the gelatin mixture and whip until stiff peaks form.
  • Put the whipped cream into a piping bag and pipe on top of cooled cupcakes.
  • Sprinkle a generous amount of Heath bits on top and then drizzle some remaining caramel sauce on top for the full effect.


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Recipe Rating


  • I’m making these today! I’ll send a pic! I was going to make a chocolate cake but these look delicious! If there is any time I need chocolate, it’s this week! 🤣

    Sent from my iPhone


      1. These are really, really great. Have made this in a 9×13 glass dish, turned out fantastic. Can even use other candy bits on top if you wish a different flavor. I like to experiment sometimes. It is good to use coconut in the cake, then top with coconut/chocolate morsels for plain or add sliced almonds for an almond joy flavor. So very good.

  • 5 stars
    Can I give this 10 stars??!! Honestly, this cake is what dreams are made of. It’s just the right amount of chocolate flavor. The condensed milk and caramel drizzle makes it perfectly moist and sweet… you don’t need icing… just the whipped cream topping… And the heath bits with all that spongy, creamy texture… I can’t even speak full sentences right now, I’m just dreaming haha! I served this at my child’s birthday dinner (because I really, really, really wanted it) and the reaction of the first adult to take a bite confirmed to me it is properly named lol!

    1. You could omit it! It just won’t keep for multiple days. The gelatin helps it stay whipped. I would just suggest making the whipped cream right before serving.

    2. I’ve used just whipped cream from a can, cool whip, or heavy cream whipped with powdered sugar before. If you’re serving immediately it’s just fine. I think the stabilized cream topping in the recipe is to keep the pretty peaked shape? Right Mary Susan?

      1. Yes! You can leave the gelatin out. The gelatin ultimately helps keep the cream stiff for more than a day. If you are serving it the day of, it will be fine without.

  • You only get 12 cupcakes, and the recipe uses a full cake mix? Is that because you use tall liners? Can I use regular size liners to get more cupcakes? Thanks.

    1. Yes! I use tall liners that fit more batter. You can definitely make them smaller or use a 9×13 pan if you’d like.

  • We don’t have Heath Bars her, what are they like so that I can find a substitute?
    Also , once decorated do you think they will freeze well?
    Many thanks.

    1. Heath bars are just toffee covered in chocolate! So any type of toffee (homemade or store bought) will work great! I’ve never tried freezing them before, but I imagine if you thaw slowly in the fridge, it would be great.