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Gender Reveal Cupcakes

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



  • 1 package (15.25 ounces) triple chocolate fudge chocolate cake mix
  • 1/2 cup unsweetened cocoa powder I use Hershey's
  • 3/4 cup vanilla Greek yogurt
  • 3/4 cup melted coconut oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened vanilla almond milk or sub whatever milk

Inside Frosting

  • 1 package (8 ounces) cream cheese at room temperature
  • 3 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 1 and 1/2 to 2 cups powdered sugar
  • Pink or blue food coloring


  • 1 pint (2 cups) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 and 1/3 cups dark chocolate chips or milk chocolate chips
  • 2 tablespoons coconut oil



  • Preheat 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.


  • Beat 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.


  • If 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.


The 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.