I’ve got your dessert for Father’s Day. Chocolate Stout and Peanut Butter Cheesecake Cupcakes. Also known as, the manliest of manly cupcakes in the history of mankind. Ok, at least that’s MY take on them. And I think my husband would agree also. And any other man that has the extreme pleasure of tasting one of these amazing cupcakes. They combine what I understand to be essential manly ingredients such as peanuts, pretzels and beer and turn a cupcake into something a REAL man is not ashamed to eat. ‘Cause really…cupcakes are cute! And what man eats something cute?? I know of none.
I will be honest–you could just stop with the chocolate stout cake. The cake recipe makes a little more batter than is needed for the cupcakes so I ended up having five cupcakes that were only chocolate cake and uuummmm, yeah…AH-mazing. I topped one with some simple homemade whipped cream and it was out of this world. Just an idea if you don’t want to bother with the peanut butter cheesecake. But may I suggest you bother?? Because it really is worth it. The combination of the whipped chocolate ganache buttercream, chocolate stout cake and creamy peanut butter cheesecake is just out of this world.
Really, truly the PERFECT treat for any dad on Father’s Day. Make them. You will automatically become his favorite child. Promise.
Chocolate Stout Cake recipe adapted from Epicurious
- ¾ c. Guinness Extra Stout
- 1 T. Instant Coffee Granules dissolved in ¼ c. Warm Water
- 2 Sticks Unsalted Butter
- ¾ c. Unsweetened Cocoa Powder
- 2 c. All-Purpose Flour
- 2 c. White Sugar
- 1½ t. Baking Soda
- ¾ t. Salt
- 2 Large Eggs
- 2 T. Pure Vanilla Extract
- ½ c., plus 2 T. Sour Cream
- 1 lb. (2, 8 oz. pkgs) Cream Cheese, softened
- ¾ c. Firmly Packed, Light Brown Sugar
- ½ c. Smooth Peanut Butter
- ¼ c. Heavy Whipping Cream
- 1½ T. Pure Vanilla Extract
- 3 Large Eggs, room temperature
- 1 c. Heavy Whipping Cream
- 1½ c. Bittersweet/Dark Chocolate Chips
- 1 t. Pure Vanilla Extract
- 3 Sticks Unsalted Butter, cut into tablespoon-sized pieces, softened
- ½ c. Crushed Pretzels
- ½ c. Chopped, Dry-Roasted Peanuts
- Heat oven to 350 degrees. Line 35 regular size muffin tins with cupcake liners.
- In a medium saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool.
- In a large bowl, whisk together flour, sugar, baking soda and salt. In an electric mixer, beat eggs, vanilla and sour cream just until blended.
- Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Gradually add flour mixture and beat on low speed until just combined.
- Beat the cream cheese in an electric mixer until smooth. Add the brown sugar, peanut butter, heavy whipping cream and vanilla and beat until combined. Add the eggs, one at a time, beating just until combined.
- Place a scant 2 T. peanut butter cheesecake in the bottom of 30 of the muffin tins. Top with 2 T. of the chocolate stout cake. Bake for 20 minute or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
- Place the chocolate chips in the bowl of an electric mixer. In a small saucepan, bring the heavy whipping cream to a boil over medium heat. Pour over the chocolate chips and let set for one minute before stirring from the center until chocolate is smooth and melted completely. Stir in vanilla. Beat the chocolate mixture on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened and slightly whipped, about 2 minutes.
- Frost each cupcake with a VERY generous amount of frosting (I did a very thick layer of frosting) and top with crushed pretzels and chopped peanuts. Refrigerate overnight and let set out at least 5 minutes before eating.