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Easy Choc Dipped Cupcakes

Red velvet cupcakes topped off with fluffy buttercream, dipped in Easy Choc... What's not to love!

12 cupcakes

Easy to make 30 Minutes



for the recipe Easy Choc Dipped Cupcakes


12 cupcakes
Dr. Oetker Buttercream Icing
Dr. Oetker Gel Food Colour Bright Red
Dr. Oetker Ready to Roll Icing Inspirations
1 tub Dr. Oetker Easy Choc Milk
1 tub Dr. Oetker Easy Choc White
Dr. Oetker Sugar Stars




Gently knead some Red and White Ready to Roll Icing (fondant) and roll out to about 2mm thick.


Use your heart cutter to cut hearts from the Red and White fondant. Leave to one side on a small amount of baking paper so that they don’t stick to your bench top.


Prepare Dr. Oetker Buttercream according to the instructions on the packet. Tint pink with one or two drops of Red Gel Food Colour. You could also use chopped raspberries for a delicious flavour and beautiful colour!


Use an open star piping tip to pipe a pile of tall icing on top of each cupcake, then place in the fridge for 15-30 minutes until the icing is chilled and solid.


Melt Dr. Oetker Easy Choc in the microvave according to the instructions on the packet. Stir well and allow to cool. If the Easy Choc is too warm it will run off your cupcakes.


Remove the cupcakes from the fridge and gently dip into the Easy Choc. Add your fondant hearts to the top of each cupcake and sprinkle with Sugar Stars before the chocolate sets. (hint: do this right after dipping or the chocolate will be set and crack when you try to add your hearts!)