Certain beers just beg to be used in baking, and new year-round beer Liquid Bliss is definitely one of those beers! Not only did local Athenian Jen Galas kindly share this recipe using Liquid Bliss with us, she brought a few to us at the brewery so we could try them! Yes, they are delicious. We can go ahead and call this recipe tried and true.
Chocolate Porter Cake
¾ c. Terrapin Liquid Bliss
1 T instant coffee dissolved in ¼ c. warm water
2 sticks unsalted butter
¾ c. unsweetened cocoa powder
2 c. all purpose flour
2 c. sugar
1 ½ t. baking soda
¾ t. salt
2 T. vanilla extract
½ c. plus 2T sour cream
Peanut Butter Cheesecake
1 lb cream cheese, softened
¾ c. firmly packed light brown sugar
½ c. peanut butter (creamy)
1 ½ T vanilla
2 room temperature eggs
Chocolate Ganache Buttercream
1 c. heavy whipping cream
1 ½ c. dark chocolate (bittersweet) chips
1 t. vanilla
2-3 sticks butter (depends on how much you want. I used two) cut into pieces, softened
1-2 c. powdered sugar
1. preheat oven to 350 degrees and line 35 muffin tins with paper liners
Chocolate Porter Cake
In a medium saucepan over medium heat, bring porter, coffee mixture 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. Beat eggs, vanilla and sour cream just until blended.
Add stout-chocolate mixture to the egg mixture and beat until just combined. Make sure the mixture is cool so that it doesn’t cook the eggs. Gradually add flour mixture and beat on low.
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.
Put 2 T. peanut butter cheesecake in the bottom of cupcake liners. Top with 2 T. of the chocolate stout cake. Bake for 20 minute or until a toothpick inserted in the middle comes out clean.
For the Whipped Chocolate Ganache Buttercream
Place the chocolate chips in the mixer bowl. Bring the heavy whipping cream to a boil over medium heat. Pour over the chocolate chips and let set for one minute and stir until chocolate is melted. Add vanilla and stir. 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. Add 1-2 cups of powdered sugar to taste. Take note that the frosting will not be sugary sweet. It will taste more like a bittersweet chocolate pudding. It will also not be a stiff like a traditional frosting, but it will creamier.
Frost each cupcake and top with crushed pretzels and chopped peanuts. Refrigerate overnight and let set out at least 5 minutes before eating.