Better than Anything Cupcakes

bts 1

Better than Anything Cupcakes

Makes 24 cupcakes


For the cake –

1 (18.25 ounce) box chocolate cake mix, prepared according to directions

1-14 ounce can sweetened condensed milk

1 cup caramel sauce, homemade or store-bought

1 cup toffee bits

Chocolate ganache (optional)

For the frosting –

1-1/2 cups (300 grams) granulated sugar

1/4 cup (32 grams) all-purpose flour

3 tablespoons (24 grams) cornstarch

1/4 teaspoon salt

1-1/2 cups milk (2% or higher)

2 teaspoons vanilla extract

24 tablespoons (3 sticks) unsalted butter, softened to room temperature



  1. Bake cupcakes according to package directions. Let cool for at least 30 minutes.
  2. Mix together the sweetened condensed milk and caramel sauce. Using a skewer, cake pop stick, or toothpick (I actually used an attachment for a hand mixer; anything slightly bigger than a toothpick works best, but a toothpick is okay as well), poke lots of holes into the tops of the cupcakes, trying to go all around the cupcake evenly.
  3. Using a spoon, spoon about 1 tablespoon of the milk/caramel mixture over the top of each cupcake at a time. Repeat until all of the milk/caramel mixture is gone (you will spoon the mixture over each cupcake probably at least 3 or 4 times).
  4. Refrigerate until ready to frost, at least an hour.
  5. To make the frosting – Combine sugar, flour, cornstarch and salt in a medium bowl. Slowly whisk in the milk until the mixture in smooth.
  6. Place a strainer over a large saucepan. Pour the mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture is thick and a bit difficult to whisk, about 4-5 minutes (this could take more or less time depending on your stove).
  7. Place the thickened mixture into a clean bowl, and set aside until completely room temperature.
  8. Once room temperature, place the mixture in the bowl of the stand mixer fitted with a paddle attachment. Add the vanilla extract and beat until well combined. With the mixer on medium speed, add the butter pieces one tablespoon at a time, and beat until the frosting has completely incorporated the butter, about 2 minutes.
  9. Increase the speed on the mixer to medium-high and beat the frosting for 5 minutes, until it is light and fluffy.
  10. Frost cupcakes immediately; drizzle with chocolate ganache and sprinkle with toffee bits. Either serve immediately or serve chilled (the frosting will harden a bit and taste more like ice cream than frosting; yum!).


Adapted from Center Cut Cook




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