Drunken Peanut Butter Cups take the beloved chocolate and peanut butter combination to an adult level with a splash of your favorite liquor. These homemade treats feature a rich, creamy peanut butter filling spiked with bourbon, rum, or whiskey, all wrapped in smooth dark or milk chocolate. The alcohol adds depth and complexity to the sweet peanut butter, creating a sophisticated dessert that’s perfect for dinner parties, special occasions, or gifting to friends. Each bite delivers that familiar nostalgic flavor with an unexpected grown-up kick. Making these at home is surprisingly simple and allows you to control the quality of ingredients and the amount of booze to suit your taste.
Serving Quantity: 12 peanut butter cups
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 20 minutes (including chilling time)
Ingredients:
- 2 cups dark or milk chocolate chips
- 1 cup creamy peanut butter
- 3 tablespoons powdered sugar
- 3 tablespoons bourbon (or rum or whiskey)
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 cupcake liners
Nutrition Information (Per Peanut Butter Cup):
- Calories: 245
- Protein: 5g
- Carbohydrates: 22g
- Fat: 15g
- Sugar: 17g
- Sodium: 85mg
- Fiber: 2g
1. Prepare Your Muffin Tin
Line a standard 12-cup muffin tin with paper cupcake liners. The liners make it easy to remove the finished peanut butter cups and give them that classic store-bought appearance. Make sure the liners are sitting flat in each cup so your chocolate shells will have an even shape. Place the prepared muffin tin on a flat surface near your work area so it’s ready when you need it.
2. Melt the First Chocolate Layer
Place half of your chocolate chips (1 cup) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. This usually takes about 90 seconds total. Be careful not to overheat the chocolate or it can become grainy. Alternatively, you can melt the chocolate in a double boiler over simmering water, stirring constantly until smooth. The chocolate should be fluid and glossy.
3. Create the Chocolate Base
Spoon about one tablespoon of melted chocolate into the bottom of each cupcake liner. Use the back of the spoon to spread the chocolate slightly up the sides of the liner, creating a small cup shape about a quarter inch thick. You don’t need to go too high up the sides, just enough to create a sturdy base that will hold the filling. Place the muffin tin in the refrigerator for 15 minutes to allow the chocolate to set completely. The chocolate should be firm to the touch before you add the filling.
4. Make the Boozy Peanut Butter Filling
While the chocolate bases are chilling, prepare your filling. In a medium mixing bowl, combine the peanut butter, softened butter, powdered sugar, bourbon, vanilla extract, and a pinch of salt. Use an electric mixer or a sturdy spoon to beat everything together until the mixture is smooth, creamy, and well combined. The bourbon will thin out the peanut butter slightly, making it easier to work with. Taste the filling and adjust the bourbon if you want a stronger or milder alcohol flavor. The filling should be thick enough to hold its shape but still spreadable.
5. Fill the Chocolate Cups
Remove the muffin tin from the refrigerator. Spoon or pipe about one tablespoon of the peanut butter filling onto the center of each chocolate base. Gently press down on the filling with the back of a spoon to spread it evenly, leaving about a quarter inch of space around the edges so the chocolate can seal properly. The filling should be level and not mounded too high, or it will be difficult to cover with the top layer of chocolate.
6. Add the Top Chocolate Layer
Melt the remaining cup of chocolate chips using the same method as before. Spoon the melted chocolate over the peanut butter filling in each cup, making sure to cover the filling completely and spread the chocolate to the edges to seal. Tap the muffin tin gently on the counter a few times to remove any air bubbles and help the chocolate settle evenly. The top should be smooth and level. Return the muffin tin to the refrigerator and chill for at least 2 hours or until the chocolate is completely set and firm.
7. Remove and Serve
Once fully set, remove the peanut butter cups from the refrigerator. Gently peel away the paper liners from each cup. If the liners are sticking, let the cups sit at room temperature for a few minutes to make removal easier. Store the finished peanut butter cups in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 5 minutes before serving for the best texture and flavor.
Tips for Perfect Drunken Peanut Butter Cups
Use high-quality chocolate for the best taste and smooth texture. Cheap chocolate can be grainy and doesn’t melt as nicely. If you prefer a stronger alcohol flavor, you can increase the bourbon to 4 tablespoons, but be aware this will make the filling softer. For a smoother filling, use natural peanut butter without added sugar or oils. Different liquors create different flavor profiles. Bourbon adds caramel notes, dark rum brings molasses sweetness, and whiskey provides a smoky depth. Try them all to find your favorite. If you want to make these kid-friendly, simply replace the bourbon with 2 tablespoons of milk and add an extra tablespoon of powdered sugar. For a fancy presentation, sprinkle a tiny pinch of sea salt on top of the final chocolate layer before it sets. You can also use mini muffin tins to make bite-sized versions, which are perfect for parties. Just reduce the amount of chocolate and filling proportionally and you’ll get about 24 mini cups. These make wonderful gifts when packaged in a nice box with a ribbon. Just remember to mention they contain alcohol if you’re giving them away.
