chocolate cupcake lemon whip frosting
Recipes, Sweet Recipes, Vintage Meets Modern Recipes

Amazing Chocolate Velvet Cupcakes With Lemon Whip Frosting


The deep chocolate flavor and a velvety crumb make these delicious chocolate velvet cupcakes irresistible! Additionally the smooth creamy lemon whip frosting brings a sweet infusion of bright lemon flavor to the chocolate cupcake base. It’s a winning combination!

The chocolate velvet cupcake gets it’s velvety texture from the addition of the cornstarch in the vintage inspired recipe. Because of this you don’t want to omit it.

These chocolatey cupcakes would be great for a birthday party or other celebratory event.


How to Make These Velvety Cupcakes:

This chocolate cupcake recipe is pretty standard in terms of creaming butter and sugar together. Then you add the egg yolks and blend well. Set that aside while you mix the dry ingredients in another bowl.



When you beat the egg whites it’s important to get it to stiff peaks. Fold it really gently into the batter so that it doesn’t loose that airiness. Your batter is going to seem almost mousse like when finished mixing.



When you are filling your cupcake liners, make sure to fill them to the brim! Because the filled liners make jumbo chocolate cupcakes you should use a non-stick pan so they will come out easily. If you are worried you can use a butter knife and slide it under the tops of the cupcakes if they spilled onto the pan. It will loosen them so they slip out easier later.

I invented the lemon whip frosting originally years ago using instant pudding and cool whip as a cake filling. Being that my daughter is obsessed with the flavor of real whipped cream over fake I incorporated it into the frosting. I have to say the frosting turned out smoother and with a real flavor that can’t be beat.

The trick to not having your frosting melt off the cupcakes is to let them cool entirely. That means not even a hint of warmth. Luckily for me it’s winter so I can just open a winter here in Canada and let the cool air in. The whole cooling off process is sped up which is helpful. Baked goods made at home usually get eaten up quickly here, so it is essential to frost them swiftly.


lemon whip frosted chocolate cupcake


We used a piping bag to pile on the luscious lemony frosting. The lemony creaminess really balances the deep chocolate flavor nicely. If you are a die hard chocolate lover though you can sub in a chocolate pudding instead.

I have to say this chocolate velvet cupcake recipe is a must try that you will love. Full of deep chocolate flavor and baking up fluffy and soft these cupcakes are delish!


lemon whip frosted cut open chocolate cupcake


Your Questions Answered:


Is it possible to make these cupcakes without the cornstarch?

You can likely change out the cornstarch for flour but in all honesty you won’t get that unique velvet texture.


If I make mini cupcakes how many would this make?

This recipe made a lot of chocolate cake batter. You would likely easily get 24 mini cupcakes or more depending on the size of your liners.


How long do these keep?

Chocolate cupcakes made from scratch tend to keep fresh for only a day or two. They may keep up to three days if in an airtight container.


I don’t have a piping bag. How do I frost cupcakes?

Fun fact, frost your cupcake with any utensil. I have used a butter knife, spoon, and even forks over the many years of baking. They may not be as pretty as a nicely piped cupcake but they are just as tasty.


Can I keep these outside of the fridge?

Remember the lemon whip frosting is instant pudding with real whipped cream. Whipped cream needs refrigeration. So if you want to leave cupcakes out in airtight container simply keep frosting in fridge until ready to serve. The great part about the lemon whip frosting is it’s light smooth spreadability.

chocolate velvet cupcake lemon whip frosted

Chocolate Velvet Cupcakes With Lemon Whip Frosting

Amber Bondar
This recipe for chocolate velvet cupcakes are made with the addition of cornstarch giving the cupcake a unique velvety texture. The lemon whip frosting is a sweet and unique flavor combination with these intensely chocolatey cupcakes.
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American, Canadian
Servings 12


  • 1 measuring cup
  • 1 tsp
  • 1 Tbsp
  • 3 mixing bowl
  • 1 Extra Large Muffin Tin Pan
  • Mixer for Frosting


Chocolate Velvet Cupcake Base

  • ¾ Cup Butter, softened
  • Cup Flour
  • ½ Cup Cornstarch
  • Cup Sugar
  • 4 Egg Yolks, set whites aside
  • ½ Cup Milk
  • ½ Tsp Salt
  • 4 Tsp Baking Powder

Lemon Whip Frosting

  • 500 ml Whipping Cream
  • 1 Box Instant lemon pudding
  • ½ Cup Confectioners Sugar


Chocolate Velvet Cupcake Base

  • Cream butter, sugar, and egg yolks together.
  • Mix in the milk.
  • Add the dry ingredients and blend well.
  • Beat the egg whites until stiff peaks form in another mixing bowl.
  • Fold very gently the egg whites into the chocolate batter.
  • Prepare your cupcake pan with liners.
  • Fill cupcake liners right to the top!
  • Bake in oven at 350°F for 40 mins or until done.

Lemon Whip Frosting

  • In a cold dry mixing bowl whip the whipped cream until stiff peaks form.
  • Add the icing sugar and mix well.
  • Add entire contents of the lemon pudding package and beat until there is no more grit in the whip.
  • Chill this for use later and to allow the pudding to set.
Keyword chocolate, cupcake, dessert, lemon, velvet

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