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Recipe: My Junk

  • Subtitle: The Dark I Know Well

Inspired bySpring Awakening

A mix of German Chocolate and Vanilla cupcakes filled with a Blackberry Schnapps Cream and topped with a Blackberry Schnapps infused Dark Chocolate Ganache and fresh blackberries. 

Fun Fact: Commissioned by a good friend who happens to be the choreographer of an upcoming production of Spring Awakening, this marks the second theater-related recipe that I've crafted for a production I am not in!

"I try and just kick it but what can I do? We've all got our junk, and my junk is you."


Ingredients

Blackberry Schnapps Cream Filling

  • 2 to 3 Tablespoons blackberry schnapps
  • 1 (16oz) package of blackberries frozen
  • 1 and 1/2 cups confectioners sugar
  • 4 teaspoons of cornstarch
  • 1/2 cup of heavy or whipping cream
  • 1 tablespoon granulated sugar 
  • 1 teaspoon vanilla 

Directions

Part A: Blackberry Compote

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  • 2 to 3 Tablespoons blackberry schnapps
  • 1 (16oz) package of blackberries frozen
  • 1 and 1/2 cups confectioners sugar
  • 4 teaspoons of cornstarch
  1. Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil.
  2. Cook blackberry mixture on medium heat, stirring constantly, until sauce is heated through and thickened. (NOTE: Blackberries should break down, but a few chunks will remain. Does not need to be a completely smooth mixture.) 
  3. Remove from heat. Slowly stir in blackberry schnapps. 
  4. Store in refrigerator to chill.  

Part B: Whipped Cream

  • 1/2 cup of heavy or whipping cream
  • 1 tablespoon granulated sugar 
  • 1 teaspoon vanilla 
  1. Using electric mixer, beat whipping cream at medium to high speed. 
  2. Still mixing at high speed, slowly add sugar, until light and fluffy / soft peaks form.  
  3. Remove mixing bowl from mixer and add vanilla extract to the whipped cream with fork or rubber spatula until just combined.
  4. Store in refrigerator to chill. 

Ingredients

German Chocolate Cupcakes

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup Hershey's Special Dark unsweetened cocoa powder
  • 1 and 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1/2 cup full fat sour cream, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot water

Directions

Part C: Dry Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup Hershey's Special Dark unsweetened cocoa powder
  • 1 and 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  1. Whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl.
  2. Set aside. 

Part D: Wet Ingredients

  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1/2 cup full fat sour cream, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot water
  1. Using a handheld or stand mixer fitted with a whisk attachment mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. 
  2. Slowly add dry ingredients in 1/3 cup increments at low to medium speed into the wet ingredients bowl.
  3. Add the hot water and mix at low speed until the batter is completely combined.
  4. Set batter aside.

Ingredients

Vanilla Cupcakes

  • 1 and 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 egg whites
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract

Part E: Dry Ingredients

  • 1 and 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Combine flour, baking powder, baking soda and salt in a bowl
  2. Whisk until fully incorporated.
  3. Set bowl aside. 

Part F: Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 egg whites
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  1. In a large microwave-safe bowl, melt butter in the microwave. Whisk in granulated sugar. The mixture will be gritty.
  2. Mixing at medium to high speed add in egg whites. 
  3. Mix in sour cream, buttermilk, whole milk, and vanilla extract at low to medium speed until just combined.
  4. Set aside.

Part G : Getting Ready to Bake

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  1. Preheat oven to 350 degrees. Line cupcake pan with liners. 
  2. Using a 1-inch cookie scoop, distribute the two different batters into cupcake pan to about 3/4 of the way full. (NOTE: I ended up making a variety of cupcakes. So, for instance, I made about half a dozen that were just chocolate, half a dozen that were just vanilla, and a half a dozen that were a combination of the two to create a marble cupcake.)
  3. Bake for 15-20 minutes until slightly golden on top or until a toothpick inserted in the center comes out clean.
  4. While cupcakes are cooling begin preparing the Blackberry Schnapps infused Dark Chocolate Ganache. 


Ingredients

Blackberry Schnapps Dark Chocolate Ganache

  • 1/2 cup of heavy cream
  • 1 cup of Ghirardelli 60% cacao chocolate chips 
  • 2 Tablespoons blackberry schnapps
  • 1/2 Tablespoon vanilla vodka

Directions

Part H: Making the Ganache

  1. Heat the heavy cream in the microwave until it steams, using 20-second increments (it took six in my microwave).
  2. Add the chocolate chips and stir until melted.
  3. While it is still warm, stir in the blackberry schnapps and vanilla vodka
  4. Set aside

Part I: Filling the Cupcakes

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  1. Take both the blackberry compote and whipped cream out of the refrigerator. 
  2. Add the whipped cream to the blackberry compote and stir with a metal spoon or rubber spatula until fully combined. 
  3. Pour blackberry cream filling mixture into a disposable plastic pastry bag. (NOTE: Do not use a metal tip. Since there are chunks in this mixture it will block up the tip. When ready to fill the cupcakes you will simply clip the end of the bag with a pair of scissors) 
  4. Using a small paring knife, cut a circle in the center of each cupcake about 1/2 an inch wide and 1/2 an inch deep. You should be able to pull the little piece of cake right out.
  5. Liberally fill each cupcake with the blackberry schnapps cream filling.
  6. When all cupcakes are filled, replace the cut pieces of cake back on top of the holes. 
  7. Store any leftover blackberry schnapps cream filling in the refrigerator to chill. (NOTE: When ready to serve cupcakes I would suggest leaving a dish of the cream filling out so that guests may add more on top of their cupcakes if they wish.)

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Part J: Topping the Cupcakes and Finishing Touches

  • Blackberry Schnapps Dark Chocolate Ganache
  • 1 container of fresh blackberries
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  1. Rinse blackberries under water and set aside. 
  2. Fill a disposable pastry bag with the ganache and liberally pipe onto the top of each assembled/filled cupcake.
  3. Place one blackberry in the center of each cupcake. Should you not have enough blackberries for each cupcake you can always cut them in half to get a little bit more mileage out of them. 
  4. Store cupcakes in refrigerator to chill until ready to serve.
  5. Wrestle up some teenage angst from within and then shove a whole cupcake in your mouth. 

Genießen!


  "There's a part I can't tell. About the dark I know well."

"There's a part I can't tell. About the dark I know well."