Chocolate Stout Peanut Butter Cups

When I came across this recipe a few years ago I was intrigued.  The thought of making my own peanut butter cups was an interesting, yet slightly dangerous one. I’ve learned that with peanut butter cups comes great power, so consider this a last minute Valentine’s gift from me to you.


This food blogger, The Beeroness, has been one of my favorites for about 5 years.  Everything she creates (always using beer) is delicious, so I knew, these tiny little cups of love would be no different.  The great thing about these peanut butter cups is you get to control what goes into them.  If you like a thicker chocolate cup, then add a little more chocolate, if you like more peanut butter, then dollop away. More beer? Always.


These are the perfect gifts to make for that special someone.  They are easy enough to whip up today to give tomorrow, or just to whip up today and not give tomorrow. I wouldn’t judge.


Chocolate Stout Peanut Butter Cups

*Feel free to make these without stout, although, I will admit the stout complements the peanut butter and chocolate very well.

The original recipe can be found here.


8 oz high quality chocolate, chopped. I used Trader Joe’s 4 lb bar.

1 c creamy peanut butter

1/3 c stout beer, I used Southern Tier’s Chokolat Stout, and it was the perfect match

1 tsp vanilla bean paste (the original recipe does not call for this)


  1. Melt the chocolate: You can add the chocolate to a microwave safe dish and microwave first on 30 seconds and then on 17, and then 12, stirring in between each melting.  Just keep an eye on the chocolate because you don’t want it to seize (meaning get too difficult to stir).  You can also melt your chocolate over a double boiler if you prefer.
  2. Prepare the peanut butter mixture: In a small saucepan, warm the peanut butter just so that it is easier to stir and work with. You don’t want it to boil/bubble, you just want it to be a little looser. Once it is easily stirred, you may remove it from the heat, add the beer and the vanilla bean paste, stirring to fully incorporate.
  3. Line a mini-muffin pan with mini-muffin liners. I also made 3 “normal” sized cups in a larger muffin tin.
  4. Add about 2 tsp of the melted chocolate to each liner. The Beeroness suggests “painting” the cups with the back of the spoon, making sure to fill the creases with chocolate (they will have a smooth cohesive edge if you do this). Keep the walls thin, so there’s room for filling and then the last layer of chocolate.
  5. Chill the liners with the first layer of chocolate for about 10 minutes, until set.
  6. Remove from the refrigerator and add the peanut butter filling. Do not overfill these, as they will not come together as neatly.
  7. Place a small dollop of chocolate on top of the peanut butter mixture, making sure to smooth to a flat top.
  8. Chill until set (about 10 minutes) and then serve, or hoard for yourself…I wouldn’t blame you.

Happy Valentines Day!

One Comment Add yours

  1. parkerozgood says:

    Using Stout’s in baking is neat. I have only done a couple things but loved them both!

    Liked by 1 person

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