You can dip nearly anything in chocolate, turning it into the ultimate indulgence! We used Dr Oetker Easy Choc in Milk and White to create Easy Choc Dipped Cupcakes using our favourite Red Velvet Cupcakes and lush buttercream.
Red Gel Food Colour
Dr Oetker Red Ready to Roll Icing
Dr Oekter White Ready to Roll Icing
Dr Oetker Easy Choc Milk
Dr Oetker Easy Choc White
Dr Oetker Sugar Stars (Optional)
Fondant Rolling Pin
Mini Heart Cutter
Easy Choc Dipped Cupcakes
Gently knead some Red and White Ready to Roll Icing (fondant) and roll out to about 2mm thick.
User your heart cutter to cut hearts from the Red and White fondant and leave to one side on a small amount of baking paper so that they don’t stick to your bench top. Allowing the fondant to sit while you ice your cupcakes will let the set firm enough that they hold their shape and stand upright in the top of your cupcakes.
Whip up a batch of your favourite buttercream. 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.
Follow the instructions on your Dr Oetker Easy Choc to melt in the microwave. 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 dip into the Easy Choc. Add your fondant hearts to the top of each cupcake and sprinkle with Sugar Stars before the chocolate sets. Do this right after dipping or the chocolate will be set and crack when you try to add your hearts.
There you have it! Beautiful Easy Choc Dipped Cupcakes to share the love with your friends and family!
Dr Oetker products including Easy Choc can be found in the baking aisle of most major supermarkets, here are some other ways we’ve used Dr Oetker products:
Chocolate Pudding Rumballs
Gingerbread Christmas Wreath