Skip to main content

Chocolate Stout Peanut Butter Cups

Chocolate Stout Peanut Butter Cups. Three Ingredients, crazy good.

Chocolate Stout Peanut Butter Cups2

Let’s agree to make stuff this year. Because you and I, we like that. We like getting our hands and our kitchens dirty, ignoring the dishes that are starting to pile up as the vision we have for our edible creation taking shape. We like that sort of thing.

Chocolate Stout Peanut Butter Cups-1

Of course we know that we can buy stuff at the store, but that isn’t the point. We want to make it ourselves, fill it with beer, and hand it over with a big stupid smile on our face. It’s almost Valentines day, which I loath for reasons I’ll keep to myself, but if I was going to get all gifty, I’d make something. And I’d probably fill it with beer.

Chocolate Stout Peanut Butter Cups-2

 My first Valentines Day post ever was my most controversial yet, and the one that has earned me the most hate mail. I suppose that if you compare and contrast blow jobs and shoe shopping, that happens.  I stand by every word, now more than ever. This year, I’m too weary to be quite so feisty, I’ll just settle for filling chocolate cups with beer infused peanut butter. Chocolate Stout Peanut Butter Cups-4

I know what you’re thinking, you want to use a peanut butter stout. I can see where you’d think that, but I’m going to ask you to reconsider. The flavors are too similar and will end up getting lost. Pick a contrasting flavor that will stand out, like a smoked porter or an espresso stout. I chose the latter. This gorgeous Survival Stout by Hopworks was perfect, rich roasty flavors and sexy espresso finish. You’ll be glad you have so much leftover once you beer up a bowl of peanut butter.

Chocolate Stout Peanut Butter Cups1

Chocolate Stout Peanut Butter Cups


  • 8 wt oz about 1 ½ cups dark chocolate (60% cocoa content)
  • 1 cup creamy peanut butter
  • 1/3 cup stout or porter espresso or smoked work best


  • Add the chocolate to a microwave safe dish. Microwave on high for 30 seconds, stir and repeat until melted.
  • Line a mini muffin tin with mini muffin papers.
  • Add about 2 teaspoons of chocolate to the muffin papers (about 1/3 full). Use the back of a spoon to “paint” the sides of the mini muffin papers, making sure to cover the entire paper, but keep the walls thin,leaving more room for filling.
  • Chill until the chocolate has set, about ten minutes.
  • In a small bowl stir together the peanut butter and stout until well combined.
  • Fill the chocolate cups with peanut butter mixture until just below the top.
  • Add a small amount of melted chocolate to the top of the peanut butter, making sure to cover the entire mound of peanut butter, smoothing to make a flat top.
  • Chill until set, about ten minutes. Keep chilled until ready to serve.

Chocolate Stout Peanut Butter Cups. Three Ingredients, crazy good.

Related Posts

Similar Articles


Evie January 28, 2015 um 5:14 am

Good Day Jackie….I certainly admire your talent and subscribe to your website. This confection looks so tasty and with so few ingredients who wouldn’t want to try it for themselves?! I think you chose the best stout for this particular recipe. Your pictures are great as well. Count me in for trying these and thank you for sharing!


Katrina @ Warm Vanilla Sugar January 28, 2015 um 9:16 am

Whoa, I can only imagine the fun flavour these babies must have! Gorgeous too!!


Natalie | The Devil Wears Parsley January 28, 2015 um 10:07 am

I love this idea!!! Man, I wish we could get Hopworks beer down here. We visited one of their locations while in Portland. I love that effin city, mang.


Gary January 28, 2015 um 1:13 pm

Do you have an example of a chocolate you use? Did you use a bar or chips? I don’t often buy chocolate so it is one of those areas I am unsure with. Can’t wait to use this. I think I am going to use some Sixpoint Beast Mode on this.


Jackie January 28, 2015 um 1:42 pm

You can use either. A bag of chips is usually about 10 wt oz. Bars are usually sold in 3.5 ounces. I use dark chocolate, about 60% cocoa content.


Chelsea @ runner’s table January 29, 2015 um 10:03 am

This is brilliant! I can’t wait to try these- perhaps for a superbowl snack. I wonder if you could do a pbj version using a raspberry lambic.


Eileen January 29, 2015 um 10:57 am

These guys sound so fantastic! I bet it would be extra fun to experiment with different chocolate and beer combinations here.


David January 29, 2015 um 7:01 pm

Good beer choice, but I would rather use fremont bourbon abominable coffee cinnamon , black raven coco jones porter, breakside sea salt carmel or samuel smith oeganic chocolate stout to make it instead.


Hannah January 30, 2015 um 7:17 pm

My God! How have I only just discovered your site? These look amazing!


Deb January 31, 2015 um 11:55 pm

Iappointing myself to show up as a volunteer in your test kitchen that week. May I come early?


Brad February 12, 2015 um 7:28 pm

Made these tonight using Ballast Point Victory at Sea Porter w/ coffee and vanilla bean. Chilling right now. We’ll see how my wife likes them on Saturday.


Jackie February 12, 2015 um 7:50 pm

You’re a good man, Brad.


Nicole February 13, 2015 um 11:04 am

Just finished making these as a Valentine’s present for my husband 🙂 I had no idea what beer to use, so I asked my husband’s best beer friend, since he knows what we can get around here. He suggested Lil B by Evil Twin. So that’s what I did. The peanut butter filling was amazing!! I did not get 24 mini pb cups out of this, though. I used Ghiradelli’s 60% chocolate, and that worked really well, but I really needed the whole bag and probably could have used another 1/3 bag to get the full 24. I also had quite a bit pb filling leftover, but I’m pretty sure that’s not a bad thing–I see a small pb ganache type pie in our future! 🙂 Thanks so much for the recipe–my husband will looooove this, I’m sure!!


Jackie February 13, 2015 um 11:20 am

Great beer choice! I made the chocolate "walls" of mine a little thinner than most people, it’s all about how much you use to line the little cups. Hope he loves them! You can also chill the peanut butter filling, roll it into balls using a Mellon baller and coat those in chocolate for some beer peanut butter truffles 🙂


Minty February 14, 2015 um 2:06 pm

I just made these, oh man! I don’t like beer and wasn’t planning on eating any myself but now my husband has to share. I used fresh ground honey roasted pb, 56% chocolate and Founders Breakfast Stout (double chocolate coffee oatmeal.) I used a heart shape silicone ice tray. And they popped right out. easy peasy and yummy! Thanks!


Kathy February 14, 2015 um 2:38 pm

I too made these for Valentine’s Day for my hubby! Same as Nicole one 10 oz bag of Ghiradelli’s was not enough to make 24 cups. I used about 1/2 of another bag too. I used Thunderstruck Coffee Porter with my peanut butter but it really wasn’t the right choice. Just not a strong enough flavor. But still they are good. Thanks for the great idea! Oh and by the way, I found it was best to take the paper cups off as soon as the cups were chilled a bit as they are kind of a bear to get off otherwise.


Mara February 14, 2015 um 9:28 pm

Love your site (and your cookbook!), and this recipe combines some of our favorite ingredients, so thanks for a great Valentine’s Day treat. Question: the peanut butter beer filling was delicious but definitely still creamy and soft (not on the harder side as it appears in the photo). I added extra beer (ha!) to my filling, could this be why it’s still "soft"? Either way, still scrumptious!


Jackie February 15, 2015 um 11:12 am

I keep mine chilled until serving, which makes the filling firmer. But I do like it a little soft. And yes, extra beer will make it softer.


Vivian Manganello May 5, 2018 um 12:13 am

I just made these today. They are delicious!!! I used Knee Deep Brewing Stoutello.


Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.