Choc, orange & cinnamon Easter cupcakes

By Gretchen Lowe

Pay homage to the season with our Easter-inspired Chocolate, Orange and Cinnamon cupcakes. These irresistible treats blend the tangy zest of oranges with the rich warmth of cinnamon and decadent chocolate, and make for a fun holiday activity for the whole family.

Bake fresh in your Haier oven for precise temperature control to ensure that every bite is made to perfection.

Makes: 12

Time: 1 hour


  • Cupcakes
  • 125g butter, softened
  • ¾ cup caster sugar
  • Zest of 1 medium orange
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup plain flour
  • ½ cup cocoa powder
  • 1 heaped tsp cinnamon
  • 1 ½ tsp baking powder
  • 100ml milk
  • Cream Cheese Buttercream
  • 2 cups icing sugar
  • 75g butter
  • 125g cream cheese, at room temperature
  • Chocolate Easter eggs to decorate


  1. Heat oven to 190°C fanbake
  2. Line a 12-hole cupcake tin with cupcake cases
  3. Cream butter, sugar, orange zest and vanilla until pale and creamy
  4. Add eggs, one at a time, beating a minute in between each
  5. Sift together the four dry ingredients and fold gently into the creamed mixture
  6. Stir in the milk
  7. Spoon the mixture evenly between the cupcake cases and bake for 15 minutes, or until a skewer comes out clean when inserted
  8. Remove from the oven and leave to cool
  1. To make the buttercream, beat icing sugar and butter until pale and creamy
  2. Add cream cheese in one go and beat until just combined. (This produces a more stable icing.)
  3. Spread or pipe onto cupcakes and top with crushed Easter eggs

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