Boozy chocolate cupcakes topped with sugared pretzels and salted caramel buttercream.
Happy Father’s Day! I made you Chocolate Stout Cupcakes with Salted Caramel Buttercream! I added some sugared pretzels and a salted caramel drizzle to the mix too. The stout shines in the chocolate cupcakes. In my opinion, the best tasting beer is that that is in a baked good. Can we all agree?
It’s so funny. My husband is not any kind of an alcohol drinker. He can tell you anything about beer though. It’s one of the things that he really enjoys reading about and would love to start his own brewery. He’s the man I went to when I was looking for a beer to throw in my cupcakes for Father’s Day. He did not disappoint. He came carrying an Oatmeal Stout to me and told me that this was the beer to use. So I did.
Wesley fell head over heels for these cupcakes by the way. I can proudly say I nailed it! These amazing cupcakes weren’t the only thing Wesley got for his Father’s Day this year. I know, we’re still early, but he found something that he needed. We were at Guitar Center and he found a pedal. It was called the Swollen Pickle. Who names these things? Regardless, we made him a happy man!
I have a few dessert recipes that I think can be related to a manly dessert if you’re in need of some ideas. I have the Maple Bacon Cake Pops, Peanut Butter Bacon Donuts, Jalapeno Popper Cheesecake and Chocolate Stout and Pretzel Cookies. I’m here to hook the dad’s up with some sugar. I also am quite fond of hooking myself up, kids, and basically anyone that will eat my things. Just saying.
Chocolate Stout Cupcakes with Salted Caramel ButtercreamPrint Pin It Rate
- 1 cup pretzels crushed
- 1 + 1/2 T. granulated sugar
- 2 T . butter melted
- 1 cup Salted Caramel Sauce
- 6 egg whites
- 1 + ½ cups granulated sugar
- 2 cups powdered sugar sifted
- ¾ cup shortening
- 2 cups butter room temperature
- 1 T . vanilla extract
- 34 whole pretzels for garnish
- 1/4 cup Salted Caramel Sauce for garnish
- Preheat oven to 350 degrees. Line your cupcake pan with liners.
- In a large bowl, add in the flour, sugar, cocoa powder, baking soda and baking powder. Whisk together until combined. Set aside.
- In a separate large mixing bowl, add in the oatmeal stout, vegetable oil, eggs and vanilla. Whisk until combined.
- Add in the sour cream and whisk until all the sour cream is incorporated. Scrape the sides with a spatula.
- Add in all of the flour mixture into the wet ingredients. Whisk until most or all of the lumps are out of the batter and the flour is completely incorporated.
- Scoop the batter into the prepared cupcake pans.
- Place in the oven and bake for 18 minutes or until done. Place a clean toothpick into the center of the cupcakes. If it comes out clean or with moist crumbs, it's done. If it still have batter on it, leave the cupcakes in to bake for a little longer.
- Remove the cupcakes from the oven and let cool.
- Preheat oven to 350 degrees.
- I placed a couple handfuls of pretzels in a sandwich bag. I crushed them with a rolling pin then measured out my one cup.
- Add the crumbs to a mixing bowl.
- Add in the granulated sugar and melted butter. Stir until combined.
- Add the butter coated pretzels on a shallow baking pan. Place in the oven to bake for 15 minutes.
- Remove from the oven and let cool.
Salted Caramel Buttercream
- Make your salted caramel sauce and let cool.
- Add the egg whites and granulated sugar in a double boiler.
- Stir until the sugar is dissolved. This is when the egg whites reach about 115 degrees.
- Pour into the stand mixer bowl, and whip with a whisk attachment on high. The meringue needs to come to stiff peaks. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage.
- Add in the sifted powdered sugar and mix until incorporated.
- Add in the shortening and butter. Beat until it all comes together. It will thicken up at this point. If the mixture looks like it curdled, keep mixing. It will come back together.
- Add the vanilla and mix until combined.
- The frosting should be thick and creamy. If it looks separated, keep mixing. It will come back together.
- Add in the 1 cup of salted caramel and mix until combined.
- Place the buttercream in a piping bag with an 1M tip.
- The tops of the cupcakes will be sticky. Press the tops of the cupcakes into the pretzels.
- Pipe a nice tall swirl on top of the cupcakes.
- Drizzle some caramel for garnish using a spoon and flicking it back and forth.
- Press a pretzel into the top. Serve!
I also want to mention that I’m working towards an ambassadorship with Rodelle. They’ve been around since 1936 providing premium vanilla extract. Since then, they have expanded into other high quality extracts as well as dutch cocoa powder. My personal favorite product is the vanilla bean paste. It’s so intense in flavor and ahhhmazing. That’s why I use it in basically every recipe.
They’re also doing a giveaway right now with Kitchenaid and Ovenly. You can enter as often as you want and there will be 15 winners. So, if you’re into winning some goodies, head over and check it out.