When my parents visited Ireland, they met a little red‑headed woman in a pub who joked that a pint of Guinness a day was good for you. Whether that’s true or not, one thing I can confirm: these Guinness cake pops are absolutely delicious and a wonderful way to share the flavors of a stout‑based chocolate cake in bite‑sized form.
What You Need To Make Guinness Cake Pops
For the cake:
- 2 cups Guinness Stout
- 4 sticks (1 cup) unsalted butter
- 1 1/2 cups unsweetened cocoa powder
- 2 cups all‑purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 3/4 cups sour cream
- 1 teaspoon vanilla extract
- 1 bag of cake pop sticks
For the icing:
- 1/2 cup unsalted butter
- 2/3 cup cocoa powder
- 3 cups powdered (confectioners’) sugar
- 1/3 cup whole milk (plus extra if needed)
- 1 teaspoon vanilla extract
How To Make Guinness Cake Pops
- Preheat the oven to 350°F (175°C).
- Grease a deep‑edged cookie sheet or a 9×13‑inch baking dish.
- In a medium saucepan over medium heat, combine the Guinness and butter. Bring the mixture to a gentle boil, then whisk in the cocoa powder until smooth. Remove from heat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly mixed.
- In a separate bowl, beat the eggs, sour cream, and vanilla until combined.
- Pour the warm Guinness‑butter‑cocoa mixture into the egg and sour cream mixture and beat on medium speed for about 1–2 minutes, until fully combined.
- Add the dry ingredients to the wet mixture and beat until just combined. Fold gently with a rubber spatula to remove any pockets of flour and ensure an even batter.
- Pour the batter into the prepared baking dish or pan and spread it into an even layer.
- Bake for about 30 minutes. Test with a toothpick: if it comes out clean (no wet batter), the cake is done. Allow the cake to cool completely before proceeding.
Directions for the frosting:
- Melt the butter in a mixing bowl. Stir in the cocoa powder until smooth.
- Alternately add the powdered sugar and milk, beating until you reach a spreadable consistency. Add a little more milk if needed. Stir in the vanilla. You should have about 2 cups of frosting.
Directions for assembling the cake pops:
- Once the cake is fully cooled, crumble it into a large bowl until the crumbs are fine and uniform.
- Add spoonfuls of the frosting to the crumbled cake. Mix with a spoon until the mixture holds together and you can form small, even balls. Add more frosting as needed, but avoid making the mixture too wet.
- Melt chocolate or candy coating in a double boiler or microwave, stirring until smooth. Dip the tip of each cake pop stick into the melted chocolate, then insert the stick about halfway into each cake ball. Chill the balls briefly so the stick is set.
- When the sticks are secure, dip each cake pop into the melted chocolate until fully coated. Tap off excess and stand the pops upright to set, or place them in a styrofoam block for drying. Decorate as desired once the coating has firmed.
Tips for success: use room‑temperature eggs for a smoother batter, chill the cake‑ball mixture briefly before forming if it’s too soft, and work with small batches when coating to keep the chocolate at the right consistency. These Guinness cake pops pair wonderfully with coffee or a cold glass of milk and make a festive treat for gatherings or St. Patrick’s Day celebrations.
Store finished cake pops in an airtight container in the refrigerator for up to 4–5 days, or freeze uncoated balls for longer storage and coat them later. Enjoy the rich chocolate flavor enhanced by the stout’s deep notes—these cake pops are an easy, crowd‑pleasing way to turn a classic cake into portable bite‑sized treats.
Yum!