Yay! It’s finally summer — and we have reason to celebrate. Nick finished his first year of medical school on Thursday. One year down, three to go in school, and many more steps after that before he’s practicing independently. Still, this milestone feels big and exciting.
Nick worked incredibly hard this past year. Long days of studying — often 12 to 14 hours — were the norm, yet he still found time for us: to play with Carly, help around the apartment, and be present in the little moments. I’m so proud of him. Watching just the first year of med school has given me new respect for the time, sacrifice, and mental effort required to become a physician. The sheer volume of information they must absorb in so little time is astonishing.
To celebrate the end of the school year, we hosted friends, ate lots of pizza, and enjoyed plenty of desserts. I’d been craving chocolate, so I transformed the Better Than Anything cake into cupcakes — a fantastic decision. Chocolate cupcakes soaked in sweetened condensed milk and caramel, topped with a pillowy, not-too-sweet frosting and crunchy Heath toffee bits — what’s not to love?
I’d had a frosting recipe bookmarked for some time and finally tried it. It takes a bit longer than basic buttercream, but the result is worth it — smooth, fluffy, and balanced, not overwhelming with butter or sugar. The flour-and-milk thickener that forms the base of this frosting is a simple stroke of genius. It creates structure and a light texture that pairs perfectly with rich chocolate cupcakes.
Better than Anything Cupcakes
This recipe can easily be doubled and will make 30–32 cupcakes.
Ingredients
For the cake:
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup + 2 tablespoons hot water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter
- 1 cup + 2 tablespoons sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla
For the topping:
- 1/2 cup sweetened condensed milk
- 1/2 cup butterscotch caramel topping
- 1 recipe Baker’s Frosting (recipe follows)
- 1/4 cup Heath English Toffee bits
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a small bowl, mix the cocoa powder with the hot water and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In a microwave-safe bowl, melt the butter. Using an electric mixer, beat in the sugar at medium-low speed until the mixture cools, about 4 minutes.
- Beat in the eggs one at a time, scraping the sides of the bowl as needed. Add the vanilla and the chocolate mixture and beat until combined.
- On low speed, alternate adding the flour mixture and the sour cream in two batches, mixing between additions until just combined.
- Fill cupcake liners about 3/4 full and bake 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately remove cupcakes from the tin and place them on a cooling rack over a sheet to catch any drips.
- While cupcakes are still warm, use a fork or skewer to poke many holes in the tops. Pour the sweetened condensed milk evenly over the cupcakes, followed by the caramel topping.
- Allow cupcakes to cool completely. Pipe or spread Baker’s Frosting on top and sprinkle with Heath toffee bits.
Notes
This is an original recipe from Garnish & Glaze. The cake component is slightly adapted from a classic devil’s food cupcake formula.
Nutrition: the nutrition facts shown were calculated assuming the entire batch of frosting is used. In practice, some frosting or dripped sauces may not be consumed, which would reduce the calories, fat, and carbohydrates per cupcake.
Baker’s Frosting
The perfect buttercream frosting that isn’t overly sweet.
Ingredients
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar (NOT powdered sugar)
- 2 teaspoons vanilla
Instructions
- In a small saucepan, whisk together milk and flour. Heat over medium, stirring constantly, until the mixture thickens. Chill completely in the refrigerator; a shallow container speeds cooling.
- In the bowl of a stand mixer, beat the butter, granulated sugar, and vanilla until fluffy, about 2 minutes. Add the chilled milk-and-flour mixture and beat for 5–10 minutes until light and smooth. The sugar should be dissolved and the frosting fully combined.
- Spread or pipe the frosting onto cakes or cupcakes.
These cupcakes are rich, moist, and full of texture — a luscious chocolate base, creamy sweetened condensed milk and caramel topping, and a satisfyingly light frosting finished with crunchy toffee. They make a lovely celebration treat for graduations, gatherings, or whenever you need something indulgent and chocolatey.