Home > Desserts > Gender Reveal Cupcakes Gender Reveal Cupcakes July 17, 2015 | 62 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Simple, yet impressive looking, gender reveal cupcakes with a healthier cupcake base. It’s about time I “formally” announced here (on Chelsea’s Messy Apron) the gender of our next babe. I announced the pregnancy on this post with some help from my little guy. A few weeks later we learned the gender of our next one, but I wanted to tell you all in a more fun way than just saying writing it. So instead of having the announcement mixed up in some random blog posts, I’ve got a bunch of pictures leading up to the final reveal of our next baby’s gender. These cupcakes were filled with a certain colored frosting and the last picture shows the cupcake cut in half…so….is the inside PINK or BLUE? 🙂 These cupcakes may look a bit difficult to make, but they are actually pretty quick and easy. The decorating really isn’t hard to do; in fact, they are quite fun to decorate. I mean dunking anything in a bowl of melted chocolate has it’s perks, right? It means you can totally sneak a spoonful of the chocolate in between each and every dip… The actual cupcakes start with a cake mix. I doctor the mix up a bit to make them super moist, flavorful, and ultimately to make the cakes taste like they’ve been made from scratch (without the extra work involved!) . I’ve been doctoring up cake mixes with my mom since I was little and it’s one of my favorite bases for actual cakes or cupcakes. This particular “doctored-up” cake mix has some healthier ingredients mixed in. I mean it’s obviously not the picture of good health, but a bit better for you 🙂 And the best news is, no one could even tell the cupcakes tasted any different or “healthy” at all! If you aren’t a fan of using cake mixes, just use your very favorite chocolate cupcake recipe in place of the doctored-up cake recipe. The top is just beaten whipped cream. The first time I made these I was out of heavy whipping cream so I used some thawed Cool Whip. Both work just great. If you are someone that avoids Cool Whip, use the heavy cream. And if you don’t mind using it, the Cool Whip saves a few steps. Also, you can always get the fat free version if you prefer that or are looking to cut some calories on these. The chocolate coating is just chocolate chips + coconut oil. I love dark chocolate, but milk or semi-sweet will work out well here! Enough cupcake talk…it’s time to share the gender already! And……. We couldn’t be more excited to have another little guy in our family! I’m so excited that Grey is going to have a little brother to be best buds with! <3 More chocolate dessert recipes: Banana Cupcakes Chocolate Cake Chocolate Chip Cupcakes Carrot Cake Pumpkin Cupcakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Gender Reveal Cupcakes 5 from 4 votes - Review this recipe Simple, yet impressive looking, gender reveal cupcakes with a healthier cupcake base. SAVE TO RECIPE BOX Print Recipe Gender Reveal Cupcakes 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple, yet impressive looking, gender reveal cupcakes with a healthier cupcake base. Course Dessert Cuisine American Keyword Gender Reveal Cupcakes Prep Time 45 minutes Cook Time 25 minutes Total Time 1 hour 10 minutes Servings 24 cupcakes Author Chelsea IngredientsCupcakes1 package (15.25 ounces) triple chocolate fudge chocolate cake mix1/2 cup unsweetened cocoa powder I use Hershey's3/4 cup vanilla Greek yogurt3/4 cup melted coconut oil3 large eggs2 teaspoons vanilla extract1/2 cup unsweetened vanilla almond milk or sub whatever milkInside Frosting1 package (8 ounces) cream cheese at room temperature3 tablespoons butter softened1 teaspoon vanilla extract1 and 1/2 to 2 cups powdered sugarPink or blue food coloringTopping1 pint (2 cups) heavy whipping cream2 tablespoons powdered sugar1 teaspoon vanilla1 and 1/3 cups dark chocolate chips or milk chocolate chips2 tablespoons coconut oil InstructionsCupcakesPreheat the oven to 350 degrees F. Line a muffin tin with nonstick liners and then lightly spray the liners (some cupcakes have a tendency to stick to the liners so I spray with a coconut oil nonstick spray on them.)In a bowl, stir together the cake mix and cocoa powder.In another bowl, combine the Greek yogurt, coconut oil (measure when melted. It is important the coconut oil is completely melted and then cooled off a little before adding it with the eggs), eggs, vanilla, and almond milk. Mix until well combined.Combine the dry and wet ingredients and stir until just combined. The mixture is very thick - this is normal.Fill the cupcake liners with about 3 tablespoons of the mixture (This cupcake recipe yields 24 cupcakes so plan accordingly).Bake for 22-25 minutes or until a fork comes out clean when inserted into the center.Allow the cupcakes to cool completely.FrostingBeat the (at room temperature) cream cheese (MUST be room temperature for a smooth frosting) and the butter until smooth and creamy. Add in the vanilla and a pinch of salt if desired. Slowly beat in the powdered sugar until the desired consistency has been reached.Dye the frosting pink or blue and fill up a frosting bag fitted with a number 12 round decorating tip.Press the tip of the frosting into the top of the cupcake (no need to remove any part of the actual cupcake) and press the frosting into the cupcake.Without removing any of the cake mixture, the frosting will fill up the center.Scrape any of the extra frosting off the top and set aside.ToppingIf you would rather use Cool Whip, transfer the completely thawed Cool Whip into a frosting bag fitted with a 1M tip and pipe in a circular motion around the cupcake reaching high.Place the cupcakes in the freezer for at least 30 minutes.If you are using the heavy cream, place the very cold heavy whipping cream in a stand mixer with a whipping paddle and beat until it reaches stiff peaks.Mix in the powdered sugar and vanilla after about 3 minutes of being beaten.Transfer the whipped cream into a frosting bag fitted with the 1M tip and pipe the cupcakes.Place the cupcakes in the freezer for at least 30 minutes.Meanwhile, combine the chocolate chips and coconut oil in a large microwave safe bowl. Microwave for 30 seconds, stir, and then microwave in bursts of 15 seconds stirring for 15 seconds in between each microwave burst or until the chocolate is smooth.Set aside to cool down to room temperature.Take the cupcakes right out of the freezer and dip them in the chocolate evenly. Freeze again for 10 minutes and then enjoy!Cupcakes best enjoyed the same day. Recipe NotesThe whipped topping can do 24 cupcakes, but they won't be as high as the ones pictured. I used about 1 pint of whipped topping per 12 cupcakes to have a super high top. So double the whipped topping if desired. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.