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.
Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember. I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream. I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness! Such a good memory.
So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop! But I did manage to stop and I have quite the selection to share with you! Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness. Make one of these for your holiday gathering this weekend!
This recipe is perfect for holiday parties, super simple and one that I cannot stop eating!! I mean seriously, these things are soooo dangerous…I found myself just having one little *nibble* and then another and another and….yeah. They are kind of an updated version of a candy my mom always made with butterscotch chips, peanut butter and chow mein noodles. I pretty much threw whatever I had on hand into these and the results were quite amazing. So if you don’t have the exact ingredients, feel free to get creative although I highly encourage using the potato chips and graham crackers. And some kind of nut, even if you don’t like peanuts. Just use what ya like!
In a large bowl, melt the butterscotch chips in a microwave at 20-second intervals, stirring between each until completely melted and smooth. Stir in the peanut butter until smooth. Add the rest of the ingredients and stir to coat completely. Drop by spoonfuls onto the foil lined cookie sheet and place in the freezer or refrigerator for a couple of minutes to let firm up completely. Store in an air-tight container.
Today is National Pretzel Day! Yep, get excited. I know it’s a little late in the day but there is still time to make these super easy chocolate covered pretzels. I wanted to give this classic treat a little update so I used pretzel chips and through in some peanut butter. The pretzels even have their own little “handle”, making dipping a cinch. You can have them done in about 30 minutes! How great is that?
And yes, there is a food for every day. Check out this link that lists each month at the bottom of the page, click on the month and it will take you to a daily list. Ya know, just in case you were wondering when you should plan on celebrating raisins or escargot or something ummmm…equally delicious…
Chocolate Covered Peanut Butter Pretzel Chips
-Dark, Milk or White Chocolate Candy Discs
In a medium bowl, microwave the chocolate until melted, stirring every 20 seconds. Spread a generous dollop of peanut butter on one side of the pretzel and dip in the melted chocolate. Place on foil and let dry completely. Decorate with a drizzle of white chocolate (if dipping in dark, or vice versa).