Silk Orange Cupcakes: Flavor Infusion Tricks You Shouldn’t Miss

In case you’re craving a dessert that’s zesty, indulgent, and impossible to stop at just one, these Silk orange cupcakes are for you. Combining the creamy richness of Cadbury Silk chocolate with the brightness of fresh orange, these cupcakes are pure magic. But the real secret lies in how you layer and infuse flavor so each bite is soft, moist, and bursting with citrusy chocolate delight. Whether you're baking for a birthday or just because, don't miss these tricks to get the most out of every ingredient.

Ingredients:

• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar)
• 1/4 cup freshly squeezed orange juice
• Zest of 1 large orange
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 100 g Cadbury Silk chocolate, melted and cooled slightly
• 200 g Cadbury Silk chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 teaspoon orange extract or orange zest (optional)
• Pinch of salt
• For garnish (optional):
  • Orange zest curls
  • Chocolate shavings
  • Mini segments of orange or candied peel

Method:

1. Start by melting the Cadbury Silk chocolate and letting it cool slightly. You can melt the Silk in a microwave in 30-second bursts, stirring in between, or in a double boiler. Set aside once smooth and glossy.

1. Then stir in a teaspoon of finely grated orange zest into the chocolate itself before mixing it into the batter. This intensifies the orange chocolate fusion and distributes citrus oil directly into the creamy base.

1. Preheat the oven to 175°C or 350°F and line a cupcake tray with paper liners.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, buttermilk, orange juice, and vanilla extract until smooth.
4. Add the orange zest to the wet mixture and let it sit for 5 minutes. This resting time allows the orange oil to infuse into the liquid base, which is a small but powerful trick.
5. Slowly add the dry ingredients to the wet mixture, stirring gently. Then fold in the melted, zesty Silk chocolate.
6. Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.

1. Cool completely before frosting. The cupcakes will be rich, soft, and fragrant with a hint of orange.
2. Now it’s time to make the Silk ganache frosting. When warming the cream and butter, drop in a few strips of orange zest or add orange extract. Let it steep in the warm cream for 2 minutes before pouring over the chocolate.

1. In a small saucepan, heat the cream and butter until just simmering but not boiling. Add orange zest or extract if using.
2. Place the chopped Silk chocolate in a bowl. Pour the warm cream mixture over the chocolate.
3. Let sit for 2 minutes, then stir until glossy and smooth. Add a pinch of salt to balance the sweetness.
4. For a lighter texture, whip the ganache for 2 minutes with a hand mixer.
5. Chill for 45 minutes until thickened but still pipeable.
6. Frost the cooled cupcakes using a piping bag or offset spatula. A simple swirl or dome works best with this rich ganache.
7. Garnish with orange zest, chocolate shavings, or even a small segment of peeled orange or candied peel for drama and flavor.
8. Keep the Silk orange cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage, and just bring them back to room temperature before serving for the best texture. The ganache can be made in advance and stored in the fridge for up to 5 days.

Notes:

• Lightly brush the tops of the cupcakes with fresh orange juice mixed with a little sugar before frosting. It keeps them moist and adds zing.
• Fold in chopped pieces of Cadbury Silk into the batter for a molten center surprise.
• If serving only to adults, add a splash of orange liqueur to the ganache.