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.
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.
F.A.Q.s for Better Than Sex Cupcakes
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 Cupcakes
Ingredients
- 1 box Dark Chocolate Fudge cake mix
- 3 eggs
- 1 egg white
- ¾ cup buttermilk
- ⅔ cup sour cream, or greek yogurt
- ⅓ 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
- 1½ TBS cold water
- milk chocolate Heath bits
Instructions
- 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.
Video
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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
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Chocolate always helps!!
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.
I love the idea of coconut!
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!
Double check your spelling and grammar please.
Thank you. I try my best to edit. Sometimes, however, things slip through. Hopefully you can understand.
What can Muslims substitute for gelatin? Would really like to try this
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.
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?
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.
Hey, how much cocoa powder does this call for?
It calls 1/2 cup of cocoa.
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.
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.
Should these be refrigerated?
Because of the whipped cream they do need to be refrigerated.
why did i think these were homemade when reading her story. boxed mix, how disappointing.
Guarantee you won’t even know it’s from a box once you make it. To each their own though.
cupcake recipe says 1/4 cocao, 1/4 flour…1/4 what??? Cup? Clarify please!
Hmmm.. on my end it shows everything correctly. It’s 1/2 cup cocoa powder. 1/4 cup flour.
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.
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.