Guinness Chocolate Cake Pops
The luck of the Irish is in my blood! That also means Guinness has been in my life for as long as I can remember. Making Guinness Chocolate Cake Pops is a special (adult-only) treat that is perfect for St Patrick’s Day!
My Dad LOVES St. Patrick’s Day. He is half Irish, but it’s probably his favourite half. Guinness had deep rooted history in Ireland dating back to the 1700’s and whenever I visit my family over there, Guiness is on offer as early as breakfast time! It’s a heavy “stout” beer with a bold flavour which lends itself perfectly to our Guinness Chocolate Cake Pops.
Cake pops are a lot of fun to make – and even though this recipe is for the grown-ups, Ella still loves helping crumble up the cake, mix in the frosting, and roll the cake-frosting “dough” into bite-sized balls. It’s a forgiving dessert recipe, with lots of opportunities to correct any mistakes – and always a welcome favourite at any party or get-together. (And with that Guinness addition, your friends will be singing your praises!)
My preferred way of making cake pops is to mix with (homemade) frosting to get that rich texture and sweet flavour. There is an option to make with a cake pop pan, but they turn out more like donut holes. If I’m going have a dessert, I want something rich and delicious!
Guinness Chocolate Cake Pops
Cake Pop Ingredients:
- Guinness Stout
- Unsalted Butter, at room temperature
- Cocoa Powder
- All-purpose Flour
- White Granulated Sugar
- Baking Soda
- Salt
- Eggs
- Sour Cream
- Vanilla Extract
Frosting Ingredients:
- Butter
- Cocoa Powder
- Powdered icing sugar
- Milk
- Vanilla Extract
For Decorating:
- Chocolate Chips or Chocolate Candy Melts
- Yellow candy writer
- Yellow sugar crystals, optional for embellishment
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Electric mixer<– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large mixing bowl
- Cake Pop Sticks
How to Make Guinness Cake Pops
Start by preheating your oven to 350 degrees. Line a 9″ by 13″ cake tray with parchment paper OR grease & flour it.
In a medium saucepan on medium heat, bring the Guinness and butter to a light boil. Then whisk in the cocoa powder until smooth. Remove from heat and let stand while you prepare the rest of the batter.
Whisk together flour, sugar, baking soda, and salt in a medium bowl.
In a large bowl or your stand mixer, beat together the eggs, sour cream and vanilla until well combined. Mix in the butter-Guinness mixture to the sour cream mixture until well combined. This should take about 1-2 minutes on medium speed.
Slowly add in flour mixture and mix just until combined. Use a rubber spatula, lightly fold the batter to make sure there are no pockets of flour, but being careful not to overmix. Pour into baking dish.
Bake for 30 minutes, or until an inserted toothpick comes out clean.
Allow to cool completely before crumbling the cake to make cake pops. (See instructions below.)
Directions for frosting
Melt butter in mixing bowl. Stir in cocoa and then alternate adding powdered sugar and milk, beating until you reach a “frosting” consistency.
Add small amount additional milk, if needed to achieve your desired consistenc, and stir in vanilla. Makes about 2 cups of frosting.
Directions for Assembling Guinness Chocolate Cake Pops
Crumble the cake into a large bowl and add half of the frosting. You’re probably supposed to use a spoon to mix it, but we tend to use our hands! You want to add just enough frosting to form a “dough” where you can roll the dough into balls. Too much frosting will result in a too soft dough that will not retain a nice, even shape.
Roll the cake-frosting dough into 2 Tablespoon portion balls. Place on a lined baking sheet and freeze for 10 minutes.
Melt chocolate in a double broiler or you can use a microwave. I use a microwave in 30-45 second bursts and also add about a teaspoon of shortening for a smoother chocolate coating.
Once chocolate is melted dip a cake pop stick about 1/2″ into the chocolate and then push it into one of the cake balls. Once that chocolate has hardened, dip the whole cake pop into the chocolate until fully coated.
If adding on the swirled embellishments seen here, dry the cake pops completely before adding swirls with the candy writer. Sprinkle the yellow sugar crystals over top of the yellow candy designs and allow the candy melts to set before brushing or shaking off any excess sugar crystals. (Use a toothpick to correct any smudged candy.)
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Guinness Chocolate Cake Pops
A decadent Guinness Chocolate Cake Pop with Chocolate Candy Coating.
Ingredients
Cake Pop Ingredients
- 2 cups Guinness Stout
- 2 cups Butter
- 1 1/2 cups Unsweetened Cocoa Powder
- 2 cups Flour
- 2 cups White Sugar
- 1 tablespoon Baking Soda
- 1 ½ teaspoons Salt
- 4 large eggs
- 1¾ cup Sour Cream
- 1 teaspoon Vanilla Extract
Frosting Ingredients
- 1/2 cup Butter
- 2/3 cup Cocoa Powder
- 3 cups Powdered icing sugar
- 1/3 cup Milk
- 1 teaspoon Vanilla Extract
For Decorating:
- 2 cups Chocolate Chips or Chocolate Candy Melts
- Yellow candy writer
- Yellow sugar crystals, optional for embellishment
Instructions
Cake Pop Directions
- Start by preheating your oven to 350 degree. Grease a 9x13 baking dish with either a Pam spray or butter in a deep cookie sheet.
- In a medium saucepan on medium heat, bring the Guinness and butter to a light boil. Then whisk in the cocoa powder until smooth. Remove from heat and let stand while you prepare the rest of the batter.
- Whisk together flour, sugar, baking soda, and salt in a medium bowl.
- In a large bowl or your stand mixer, beat together the eggs, sour cream and vanilla until well combined. Mix in the butter/ Guinness mixture to the sour cream mixture until well combined. This should take about 1-2 minutes on medium speed.
- Slowly add in flour mixture and mix just until combined. Use a rubber spatula, lightly fold the batter to make sure there are no pockets of flour
- Once the batter is finished, pour into baking dish or cookie pan
- Bake for 30 minutes. Be sure to do a bake check by sticking a toothpick in the cake. If it comes out clear free of wet batter the cake is done.
- Allow to cool completly then crumble cake to make cake pops. (See instructions below.)
Directions for Frosting
- Melt butter in mixing bowl. Stir in cocoa and then alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups of frosting.
Directions for Assembling Guinness Chocolate Cake Pops
- Once frosting is made, take a spoonful and add into the crumbled cake. Using a spoon to combine. Add more frosting until you can form a small round ball. Once all the balls are made, place in the freezer for 10 minutes.
- Melt chocolate in a double broiler or you can use a microwave. Once chocolate is melted dip a cake pop stick into the chocolate and then push it into the rounded cake. Once that chocolate has hardened, dip it into the chocolate until fully coated.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
HERSHEY'S SPECIAL DARK Baking Cocoa (Dutched Cocoa), Gluten Free, 8 Ounce, Pack of 6 -
Wilton Light Cocoa Candy Melts Candy, 12 oz.
-
Wilton White 6-Inch Lollipop Sticks, 100-Count
-
Wilton Candy Decorating Supply Set, 4-Piece - Candy Icing Pens
-
Wilton Colored Sugars, One Size, Yellow
-
Guinness Pub Draft Stout, 4 pk, 14.9 oz cans, 4.3% ABV
Nutrition Information:
Yield:
42Serving Size:
1Amount Per Serving: Calories: 234Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 53mgSodium: 264mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
