Yes, you read the title correctly, “Better Than Sex” Cupcakes!

I wish I could take credit for the name, but I can’t.  So are they really as amazing as the name self-proclaims???  Well, the jury is still out on that, BUT,  the last time I made these, a serious debate on whether these were truly better than sex ensued (among Columbia grad students, at that!).  No joke.  I will say though, that (unlike some things) these cupcakes are satisfying each time without fail.  They really are pretty amazing (and I should know, I’ve made a fair number of cupcakes!).  They’re rich and decadent, and it’s really hard to eat just one!

There’s a variation of theories of how these should be made.  Here’s my take.

First, we’ll make devil’s food cake batter.  Devil’s food cake is a very moist and rich chocolate cake.  To make devil’s food cake, combine the sugar and butter with boiled water and mix well until the butter has melted.

In a  KitchenAid Stand Mixer or large bowl, mix together flour, cocoa, baking soda and salt.  Then mix in the butter mixture.  Mix until the mixture is smooth.

Scoop the batter into the cupcake liners.  I got a little messy here.

Once the cupcakes are baked, let it cool completely.

While the cupcakes are cooling, whip the heavy cream, vanilla extract and sugar together into either soft or hard peaks.

Once the cupcakes have cooled, using a toothpick, poke some holes into each cupcake.


Now for the fun part — the dulce de leche part!  I’ve made my own ahead of time, but you can certainty buy these pre-made (though, why would you when it’s so easy to make!)

Pour some of the dulce de leche on top of each cupcake.

This is probably the hard part — hard to not eat all the dulce de leche while making this!  So good!

Allow the dulce de leche to soak into the holes of the cupcakes.

Top with some crushed toffee.

Pipe on some whipped cream frosting.

Wait!  It’s not done, don’t eat them yet!

Last step, drizzle some more dulce de leche on top.  Mmmm.  Go make them now.  They will leave you satisfied. ;)

Here’s the recipe!

“Better Than Sex” Cupcakes

Print this recipe!

Makes 24 cupcakes

Prep Time:  50 minutes
Total Time:  1 hour 20 minutes


Devils Food Cake Cupcakes

  • 1 1/2 cups water
  • 2 cups sugar
  • 3/4 cup butter
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Whipped Cream Frosting

  • 3 cups cold heavy whipping cream.
  • whisk – in the freezer for at least 15 minutes.
  •  2 teaspoons vanilla extract
  • 4 tablespoons granulated sugar


Devils Food Cake Cupcakes

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan, bring water to a boil.  Remove from the heat.
  3. Stir in sugar and butter until butter is melted.
  4. Add eggs and vanilla and mix well.  Set aside.
  5. Sift and mix together flour, cocoa, baking soda and salt into a KitchenAid Stand Mixer or large bowl.
  6. Add into the mixer or bowl the butter mixture and mix thoroughly.
  7. With a spoon or measuring cup, scoop the batter into each cupcake liner and fill it 2/3 full.
  8. Bake at 350 degrees for 25 minutes or until a wooden pick inserted near the center comes out clean.
  9. Cool completely on a wire rack.
  10. While cupcakes are baking and cooling, you can make the whipped cream frosting detailed below.
  11. Once cupcakes have cooled for a few minutes, use a toothpick and poke 5 – 8 holes in the tops of the cupcakes.
  12. Spoon about a tablespoon of Dulce de leche sauce over each cupcake.
  13. Top with crushed toffee.
  14. Once cupcakes have completely cooled, frost each cupcake with the whipped cream frosting.
  15. Garnish with additional Dulce de leche sauce and crushed toffee, if desired.

Whipped Cream Frosting  (this can be done while the cupcakes are baking and cooling)

  1. For best results, make sure that your heavy cream, whisk, and bowl are all very cold.  Heavy cream should be chilled in the refrigerator for at least several hours, preferably overnight.  Place the bowl and whisk in the freezer for at least 15 minutes before using.  They should be super cold.
  2. Whisk cream on low speed in a KitchenAid Stand Mixer with the whisk attachment or medium bowl until small bubbles form, about 30 seconds in a KitchenAid Stand Mixer.  Increase speed to medium and continue whisking for about another 30 seconds.  Increase speed to high.
  3. Just before the cream becomes soft and billowy, slowly add the vanilla extract and sugar at the sides of the bowl, and continue whisking.
  4. Stop whisking when the cream has doubled in volume and is smooth, thick and forms soft or hard peaks.
  5. Be careful not to over beat or it ill turn to butter, which is what heavy cream will become after the hard peak stage.


It was my friend’s birthday this past weekend, and you better believe I took advantage of this opportunity to make these Oreo Cookie and Cream Cheesecake Cupcakes from Martha Stewart’s Cupcakes.  (baking and eating 24 of these all by myself would have been a disaster.)

A whole oreo + cheesecake batter + crumbled oreo bits = whole lot of deliciousness.  No matter how full our bellies were after our delicious birthday meal, there was always a little room for one (or two) of these.  And who needs milk when you can wash these down with cocktails. :)

To makes these Oreo Cookie and Cream Cheesecake Cupcakes, start lining the cupcake tins.

Then place a whole Oreo of each cupcake liner.

Tigger, the cat, is patiently waiting.  She’s hoping to lick up some potential batter drippings.  Silly girl.

Reserve some Oreo to roughly chop up.

Pour the chopped Oreo bits into the cheesecake batter (made from cream cheese, sugar, eggs, and vanilla extract).

Gently mix the Oreo bits into the batter.

Dive in.

Just kidding.


When the cupcakes come out of the oven, let it cool before refrigerating for at least 4 hours.

Viola!  Ready to eat.

Oreo Cookies & Cream Cheesecake Cupcakes

Print the Recipe!

From Martha Stewart’s Cupcakes.
Yield: 24 – 30
Prep time:  30 minutes
Total cooking time:  1 hour
Ready in: 5 hours


  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • Pinch of salt


  1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners.
  2. Place 1 whole cookie in the bottom of each lined cup.
  3. With an electric mixer or KitchenAid Stand on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
  4. Gradually add sugar, and beat until combined.  Beat in vanilla.
  5. Mix in eggs, one at a time, beating to combine and scraping down the sides of the bowl as needed.
  6. Beat in sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Divide batter evenly among cookie-lined cups, filling each almost to the top.
  9. Bake for 22 – 25 minutes until filling is set.
  10. Transfer to wire racks to cool completely.
  11. Refrigerate at least 4 hours (or up to overnight).
  12. Remove from tins just before serving.


A few weeks ago, I discovered the amazing combination of sour cream pound cake and cream cheese frosting in a cupcake form when I took my first bite of Brown Betty’s Sour Cream Pound Cake Cupcakes.  So I jumped at the chance to make my version of them for a coworker’s birthday.  They were pretty easy to make and came out really well.  Everyone seemed to love it as much as I did.

I’ll admit, I ate 2 of these back to back right after I frosted them at 11:30 p.m.  I also washed them down with a tall glass of whole milk.

Don’t judge.  You would’ve done the same.

The butteriness of the pound cake went really with the tangy creaminess of the cream cheese frosting.

Here’s the recipe for these Sour Cream Pound Cake Cupcakes with Cream Cheese Frosting.  I used my KitchenAid Stand Mixer to mix the pound cake batter and frosting, which made things really easy.

First, we make the sour cream pound cake cupcakes.  As much as I enjoy traditional pound cake, I like what sour cream adds.  It produces a more moist and flavorful pound cake.

These pound cake cupcakes are delicious on its own (trust me, I had one plain because I couldn’t wait for the frosting), but they’re made even better with cream cheese frosting.  Cream cheese frosting is probably my favorite frosting, so I may be bias.  But don’t they look amazing?  Can you smell the buttery goodness?

They’re so cute and delicious.  I had another one for breakfast this morning.  (Was that my 4th one since last night?)  Mmmm.  Cupcakes.  Breakfast of champions.  Nom nom nom.

Note to self, these are not for you.  You made these for someone else’s birthday.  Pack them up before you eat them all!

Sigh, I guess they’re ready for their cupcake carrier for our commute to work.

Okay, stop drooling.  Here’s the recipe:

Sour Cream Pound Cake Cupcakes with Cream Cheese Frosting

Print this Recipe!

Makes 30 cupcakes
Prep Time:  30 minutes
Total Time:  1 hour 30 minutes


Sour Cream Pound Cake Cupcakes

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 1 cup sour cream
  • 6 eggs
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar (use an extra cup if you like your frosting on the sweeter side)
  • 1 teaspoon vanilla extract


Sour Cream Pound Cake Cupcakes

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  3. In a KitchenAid Stand Mixer or large bowl, cream butter and white sugar until light and fluffy.  Beat in eggs one at a time.
  4. Stir in vanilla.
  5. Add flour mixture alternately with sour cream.
  6. Line cupcake tin with cupcake liners.
  7. With a spoon, scoop the batter into each cupcake liner and fill it 2/3 full.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  9. Remove from the oven and let cool in tin for 15 minutes.  Remove from tin onto a cooling rack.
  10. When the cupcakes are cooled down, it’s ready to be frosted.

Cream Cheese Frosting

  1. In a KitchenAid Stand Mixer or medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla.
  3. Mix in the confectioners’ sugar, 1/2 cup at a time.

Frost the cupcakes with the frosting and decorate with some sprinkles.  And, viola!


Sour cream pound cake and red velvet cupcakes from Brown Betty Dessert Boutique.

Sour cream pound and red velvet cupcakes

It’s probably clear by now that I love, and maybe border-line obsessed with, cupcakes.  I’m always in search of yummy cupcakes, because personally, there are a lot of mediocre cupcakes out there.  Cupcake snob, you say?  Yes, yes I am.  Hey, no one’s perfect.

So recently, my friend introduced me to this cupcake heaven, Brown Betty Dessert Boutique, and I feel in love.  Their cupcakes are unique because they’re made with pound cake batter.  Pound cake and cupcakes in one?!  What a brilliant idea!!  It comes out dense, yet moist and heavenly.  I got the red velvet cupcake and sour cream pound cupcake, both of which came with cream cheese frosting.  Even though red velvet is generally my favorite cupcake, the sour cream pound cupcake took the cake.  Such decadence.  Mmmm.

Brown Betty Sour Cream Cupcakes



Since my pound cake + cupcake epiphany, I made my own sour cream pound cake cupcakes.   Click here for the recipe to my version of the sour cream pound cake cupcakes.


Cheesecake Cupcake with Cherry Filling Topping

Mmmm.   Cheesecake.  Need I say more?

Unless you’re lactose intolerant (and maybe that won’t even stop you), how can you possibly say no to cheesecake?  So, if you like cheesecake like the majority of the population, you will looove me.   Why?  Because I’ll tell you something that’s even better than regular cheesecake: cheesecake cupcakes!  Let’s take a moment while you experience that aha! moment.

Okay, so cheesecake cupcakes are basically cheesecake but made in individual portions in a cupcake liner, making them easy to pack, eat and share.  Plus, they’re so easy to make!   Does it get any more perfect than that?

With Valentine’s Day just around the corner, this recipe would be a great and easy end-of-the-meal dessert that will be sure to impress your Valentine.

Cheesecake Cupcake with Cherry Filling Topping Recipe

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Yields 12 cupcakes
Prep Time: 30 minutes
Total Time:  1 hour 30 minutes


  • 2 cups of crushed graham crackers
  • 4 tablespoon of butter, melted
  • 2 (8 ounce) packages cream cheese (room temperature)
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling


  1. Preheat oven to 350 degrees F (175 degrees C).  Line cupcake tins with cupcake liners
  2. Crush the graham crackers and mix with butter.  Place 1 tablespoon of this mixture in each cupcake liner, and press down on the mixture to make the crust.
  3. In a mixing bowl, beat room temperatured cream cheese, sugar, eggs and vanilla until light and fluffy.
  4. Fill each cupcake liner with the cream cheese mixture, almost to the top.
  5. Bake for 15 minutes.  Remove from oven and cool.
  6. Top with a teaspoonful of cherry pie filling.
  7. Remove cupcake liner before serving (optional).