Better Than Anything Cupcakes

Better than anything cupcake on a wooden board.

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!

Prep Time30

Cook Time15

Cool Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: cupcakes

Servings: cupcakes

Calories: 330kcal

Author: Kelsey Byrnes

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.

Notes

You can also use chocolate cake mix, dark chocolate cake mix, or German chocolate cake mix.

Most cake mix boxes say they make 24 cupcakes. I always seem to get 18. You could also make homemade chocolate cupcakes.

If you don't want the chocolate in the whipped topping, you can use instant white chocolate or cheesecake pudding mix instead.

These cupcakes will last in the fridge for up to 4 days.

Nutrition