Peanut Butter Stout Cupcakes: Moist, Malty, and Frosted With Salty-Sweet Peanut Butter Power

These Peanut Butter Stout Cupcakes are rich, chocolatey, and deeply satisfying — infused with stout in the batter for roasted depth and topped with a creamy peanut butter frosting that brings sweet-salty balance to every bite.

They’re what happens when dessert, bar snack, and craft beer walk into a bakery.

Ingredients (Makes 12 cupcakes)

For the Cupcakes

• ½ cup stout (milk stout, peanut butter stout, or chocolate stout)
• ½ cup unsalted butter
• ½ cup unsweetened cocoa powder
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup sour cream
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ tsp baking soda
• ½ tsp salt

For the Peanut Butter Frosting

• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• 1½–2 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk, as needed
• Optional: pinch of sea salt

Optional Toppings

• Crushed pretzels or roasted peanuts
• Mini chocolate chips or peanut butter cups
• Drizzle of stout ganache or honey

Instructions

Make the Cupcakes

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a saucepan, combine stout and butter. Heat until butter is melted.
• Whisk in cocoa powder until smooth. Remove from heat and cool slightly.
• In a bowl, mix sugars, sour cream, egg, and vanilla. Stir in cooled stout mixture.
• In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients and mix until just combined.
• Divide batter evenly among liners, filling ¾ full.
• Bake for 18–22 minutes, or until a toothpick comes out with moist crumbs. Cool completely before frosting.

Make the Frosting

• Beat butter and peanut butter until smooth and fluffy.
• Gradually beat in powdered sugar. Add vanilla and cream, mixing until light and spreadable.
• Add more cream or sugar to adjust consistency. Optional: mix in a pinch of salt for balance.
• Pipe or spread onto cooled cupcakes.

Serving Suggestions

Serve With

• A stout float or peanut butter milkshake
• A scoop of vanilla or chocolate ice cream
• A cold pint of the same stout used in the batter

Garnish With

• Pretzel shards or chopped peanuts
• Mini peanut butter cups
• Cocoa powder or beer caramel drizzle

Beer Pairing

In the Batter

• Milk stout or peanut butter stout
• Chocolate or oatmeal stout
• Avoid dry or overly bitter stouts

In Your Glass

• Same stout used in the recipe
• Imperial porter for extra roast
• Brown ale for a nutty, smooth pairing
• Barrel-aged stout for a full dessert-drink match

Final Thoughts

Peanut Butter Stout Cupcakes are dark, dense, and dangerously good — a perfect mashup of bold beer and bakery-level indulgence.

Whether you top them with crushed pretzels or extra ganache, these are made to be savored slowly… preferably with a cold stout in hand.

Cheers to cupcakes, cream, and stout in every bite! 🥜🍺🧁

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