And cookies. And cake. And brownies. And…well, you get the idea. Sometimes dad’s even like to get in the kitchen and show-off their baking skills! If your dad falls into any of these categories, may I suggest some of the following gifts and ideas, perfect for Father’s Day?
I think every dessert-loving dad should own this shirt. Ok, scratch that–every REAL MAN should own this shirt.
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
Chocolate Stout and Peanut Butter Cheesecake Cupcakes
Chocolate Stout Cake
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
Peanut Butter Cheesecake
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
Whipped Chocolate Ganache Buttercream
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.
For the Chocolate Stout Cake
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.
For the Peanut Butter Cheesecake
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.
For the Whipped Chocolate Ganache Buttercream
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.
Makes 30 chocolate stout and peanut butter cheesecake cupcakes and 5 chocolate stout cupcakes.
Note: I made the chocolate stout mixture first, then the cheesecake and then finished the cake, just so the chocolate stout mixture had time to cool adequately.
Nutella is everywhere right now. People are putting it in cookies, cakes, brownies, cheesecakes, rice krispie treats, eating it straight out of the jar with a spoon (Who would do that?! Seriously…I don’t even know…). It’s Nutella madness! But there’s a reason. The stuff is GOOD. I mean really, really good. So I decided I must bake with it. Somehow. What to dooooo???
And then I had an idea…another really, really good thing is raspberry beer. Specifically, Framboise Lambic raspberry beer. This stuff is beyond yummy, like drinking the ripest, juiciest, sweetest raspberries. I’ve wanted to incorporate it into my baking FOREVER. Hmmm, Nutella AND raspberry?? YES. Chocolate cupcake with Nutella ganache and raspberry beer buttercream??? DOUBLE YES.
Not to pat myself on the back or anything, but this is one of the best cupcakes I’ve made to date. I simply love this one-bowl dark chocolate cake recipe from Sweetapolita. It is super moist and reminiscent of a wacky cake just like my mom used to make and reminds me of birthdays past. The Nutella ganache is decadent and gooey and the light, airy raspberry buttercream is just the perfect frosting for the whole thing. Oh and dare I suggest TOTALLY perfect for Valentine’s day with the faint pinkness of the buttercream and the cute dark chocolate heart topper?? (You can find the mold for the chocolate heart here.)
Is this the perfect cupcake? Perhaps. The best use of Nutella EVER, in all baking history?? Maybe. A really, really super delicious crazy good cupcake?!? Definitely!
⅔ c. Buttermilk (I only had whole milk so that is what I used and it seemed to work fine.)
½ c., plus 1 T. Espresso or Strong Hot Brewed Coffee (I used the coffee)
2 Eggs, at room temperature, lightly beaten
1 T. Pure Vanilla
¾ c. Nutella Hazelnut Spread
½ c. Heavy Whipping Cream
1 Stick Unsalted Butter, softened
½ c. Shortening
4 c. Powdered Sugar
½ c. Raspberry Beer (suggested: Lamboise Frambic)
For the Dark Chocolate Cupcake
Preheat oven to 350 degrees. Line 20 regular cupcake pans with cupcake wrappers.
In the bowl of an electric mixer, sift or whisk all of the dry ingredients together. Add all remaining ingedients to the bowl with the dry ingredients and beat or 2 minutes on medium speed. Spoon 3 tablespoons of cake batter into each cupcake tin. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan, then remove from pan and cool completely.
For the Nutella Ganache
Place the Nutella in a medium size bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil and pour over the Nutella. Whisk or stir until smooth. Let cool completely.
Cream the butter and shortening in the bowl of an electric mixer until fluffy. Gradually beat in 2 cups of the powdered sugar and then ¼ cup of the raspberry beer. Beat in the other 2 cups of powdered sugar and the remaining ¼ cup of the raspberry beer. Beat on medium-high speed for 3 minutes until light and fluffy.
To Assemble Cupcakes
Using a serrated knife or apple corer, cut out a small piece from the middle of each cupcake. Fill with 2 teaspoons of Nutella ganache. Pipe with raspberry buttercream.
Yes, cupcakes. Again. People love them, there’s absolutely no denying that. When I first started researching for this post, I wanted to do cupcakes that were themed and decorated for New Year’s Eve but man, the selection and variety was abysmal! So instead of coming up with (and making) something cute and clever myself, I opted for Plan B: Boozy Cupcakes.
Are cupcakes and liquor a match made in heaven? Most certainly. I love any chance I get to throw alcohol into my desserts and these cupcakes are an absolutely legitimate excuse to do just that. So, for the guests at your New Year’s Eve party that love cupcakes and would rather eat their alcohol than drink it (or do both), whip up one or two of the cupcakes below…maybe create a cupcake “bar”?? I think that’s one bar-tending job I could handle!