• Melinda O'Malley Keckler

Better Than Cupcakes

Updated: Mar 15

Rich and chocolatey these cupcakes are the ultimate treat! They are surprisingly quick to put together and best of all, made from scratch. You might recognize the ingredients from a cake recipe that's pretty famous on the Internet. But this is a unique spin on that recipe, and rather than making an entire sheet cake that needs to be cut and plated, these are kid-friendly cupcakes that you can enjoy any time.

Better Than Cupcakes

By Melinda Keckler, Crinkled Cookbook

Preheat oven to 350° and line two 12-cup muffin pans with cupcake liners. Or, use Cupcake Creations baking cups which are very sturdy paper cupcake liners and allow you to bake cupcakes on any baking sheet. (I'm a big fan of these!)

Combine the five ingredients below, then add wet ingredients and mix everything together.

3 cups flour

2 1/2 cups sugar

2 tsp baking soda

1 tsp salt

1/2 cocoa powder

Wet ingredients:

1 cup sour cream

1 cup vegetable oil

1 cup boiling water

1 tsp vanilla extract

2 eggs

Additional ingredients:

1 15.5 oz jar of hot fudge dessert sauce - I like Mrs. Richardson's brand

I 12 oz tub of Cool Whip, defrosted

1 14 oz can sweetened condensed milk

3 or 4 Heath candy bars, or one bag of Heath miniature candy bars, crushed

Pour or spoon the cake batter into cups, 3/4 full if using a muffin pan, 1/2 full if using Cupcake Creations baking cups on a baking sheet.

Bake for about 17 minutes. While cupcakes bake, place jar of fudge sauce in a bowl of hot water to soften the fudge sauce.

Once cupcakes are out of the oven, poke about 6 small holes into each cupcake with the tines of a fork or my favorite, the small tip of a chop stick. While cupcakes are still warm, place 1 tsp sweetened condensed milk then 1 tsp fudge sauce on the top of each cupcake.

After cupcakes have cooled, add a dollop of Cool Whip on top of each one, spread to cover the top of the cupcake and sprinkle a teaspoon of crushed Heath candy bars on top.

Store in the refrigerator.

Makes about 30 cupcakes.

All links in the recipe are paid links, Amazon Associates.

One of my co-workers at a TV station in Boise gave me this recipe many years ago. Her version bakes in a 13" x 9" cake pan, and I've made it that way many times, usually at Christmas. But cupcakes are easier to handle and you end up using less fudge sauce and sweetened condensed milk so we're saving a few calories by making cupcakes. This recipe is rich and special and a true treat. Let me know what you think in the comments below. XOXO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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