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These Better Than Anything Cupcakes are rich, ultra-moist, and loaded with caramel goodness that soaks into every bite. Top the incredible cupcakes with a simple, fluffy whipped topping frosting, and see why these cupcakes always live up to their name!
One of my all-time favorite cakes my mom makes is “Better Than Anything” Cake….or at least that’s the more PG-rated nickname! No matter what you call it, it’s a super moist chocolate poke cake soaked with caramel and topped with a light whipped topping.
I decided to turn that famous cake into cupcakes (because isn’t the mini version of anything so stinkin’ cute?!)….and they did NOT disappoint!
Ingredients Needed
- Cake Mix – You can use any chocolate cake mix (Devil’s Food Cake, chocolate, German chocolate, etc.).
- Eggs, Oil, and Water – Or whatever is called for on the box mix to prepare it.
- Sweetened Condensed Milk – Don’t confused this with evaporated milk (that’s much too liquid-y!)
- Caramel Topping – You want the jarred caramel topping, NOT the runny caramel sauce in the bottle.
- Toffee Bits – You can use a bag of store-bought toffee bits or buy 4 regular-sized toffee candy bars and chop them yourself.
- Instant Pudding Mix – I like using chocolate, but you can do white chocolate or cheesecake flavored as well.
- Milk – Any milk works just fine.
- Whipped Topping – You can use store-bought or make your own.
How to Make Better Than Anything Cupcakes
You’ll start by making chocolate cupcakes according to the package instructions. I typically find that the box mix says it’ll make 24 cupcakes, but only really makes 18. Either way is fine. If you’d prefer, you can make homemade chocolate cupcakes as well! This is my favorite chocolate cupcake recipe and makes 24 cupcakes.
When the cupcakes come out of the oven, use a straw or the handle of a wooden spoon to poke holes into the cupcakes. Try not to poke all the way through to the bottom. I like to do this while they’re still in the muffin pan then remove them to a wire rack.
Now it’s time to make the filling! Stir together the caramel and sweetened condensed milk. Then microwave for about 30 seconds, or until warm and runny. This helps the filling really soak into the cupcakes (and not just run over the edge!). Use a spoon to pour the mixture into the holes of the cupcakes – be patient and give it time to soak in!
Use the spoon to spread the topping over the cupcakes. This allows the toffee bits to really stick on the the tops of the cupcakes! Use about half of the toffee bits to do so. Let the cupcakes cool completely (refrigerate to speed it up!).
Now it’s time for the whipped topping! This is a little different than the standard “better than anything cake.” I added some pudding mix to help make the topping a bit more sturdy than plain whipped topping and it also adds a little extra hint of chocolate!
Stir together the cold milk and the pudding mix. It’ll be really thick at this point. Add a little bit of the whipped topping and stir until smooth then add the rest.
To add the frosting, you can either use a piping bag or simply use a cookie scoop! Either way works great. At this point, be sure to refrigerate the cupcakes for at least an hour. This will allow for the caramel to really soak in and the frosting to set up.
When ready to serve, sprinkle with additional toffee bits and add a drizzle of caramel, if desired! It’ll make them a bit messy….but ohhhh so worth it!
bullOther Decadent Chocolate Desserts
- Chocolate Poke Cake
- Oreo Bundt Cake
- Hot Chocolate Cupcakes
- Chocolate Cobbler
- Chocolate Dump Cake
- Mint Chocolate Cupcakes
- Moist Chocolate Bundt Cake
Better Than Anything Cupcakes
Equipment
- muffin pans
Ingredients
- 1 box Devil's Food Cake mix plus the ingredients needed to prepare the cake (typically oil, eggs and water)
- 1/2 cup caramel topping
- 1/2 cup sweetened condensed milk
- 1 cup chopped toffee pieces (ie Heath Bits) divided
- 1 3.9-ounce box instant chocolate pudding mix
- 3/4 cup milk
- 1 8-ounce tub whipped topping
Instructions
- Preheat oven to 350℉ and place 18 cupcake liners in muffin tins; set aside.
- Prepare the cake mix according to the box instructions.1 box Devil's Food Cake mix
- Fill each of the muffin liners about 2/3 full.*
- Bake for 14-16 minutes, or until a toothpick pressed into the center of the middle cupcake comes out clean or with just a few moist crumbs.
- Use a straw or the handle of a wooden spoon to poke 5-7 holes into each cupcake, poking about 2/3 the way down.
- Remove the cupcakes from the pan and let them cool on a wire rack.
- In a microwave-safe bowl, combine the caramel and sweetened condensed milk.1/2 cup caramel topping, 1/2 cup sweetened condensed milk
- Microwave on high for 30 seconds and stir (it should be warm and runny).
- Use a spoon to slowly pour the filling into the holes of each cupcake and spread a little on top.
- Sprinkle the cupcakes with about 1/2 cup of the toffee pieces and refrigerate for at least an hour.1 cup chopped toffee pieces (ie Heath Bits)
- In a large bowl, whisk together the milk and pudding mix (it'll be very thick).1 3.9-ounce box instant chocolate pudding mix, 3/4 cup milk
- Add a spoonful of the whipped topping and whisk until combined. Add the remaining whipped topping and stir until combined.1 8-ounce tub whipped topping
- Spoon the topping over the cupcakes and sprinkle with the remaining toffee pieces.
- Drizzle with additional caramel, if desired, right before serving.
