Chocolate Stout Mini Cakes with Irish Cream Frosting

Chocolate Stout Mini Cakes with Irish Cream Frosting
Rachel Cannon Humiston


For the frosting

  • stick butter, softened
  • confectioners' sugar
  •   2-3 tablespoons Baileys Irish Cream
  • 1/2  vanilla extract
  • milk, or to taste (optional)

For the mini cakes

  •   One 15-ounce box super moist chocolate cake mix
  •   One 1.4-ounce box sugar- and fat-free chocolate pudding mix
  • 3/4  Guinness
  • 1/2  applesauce
  • eggs
  •   Cooking spray, for the baking sheet
  •   Sprinkles, for serving

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by Rachel Cannon Humiston

I'm not Irish. But I don't care, I'm still down to wear green things and eat copious amounts of corned beef and cabbage and Irish cream-laden desserts. Everyone's Irish on St. Patrick's Day, don't you think?

I made a little snack to share with you. I didn't dye anything green, but I did use some nice Irish alcohol in my dessert. I had made these Irish car bomb cupcakes a few years back and they were such a hit that I thought it would be fun to test out another dessert with chocolate, Irish stout, and Irish cream. Enter these cute little mini chocolate cakes, loaded with buttercream frosting.

And the super duper fantastic supercalifragilisticexpialidocious part? They are just four Weight Watchers PointsPlus per cake and they are incredibly easy. Yeahhh buddy! Give some to friends. Give some to your building concierge. I did. They liked them.

You will too. I promise.


For the frosting

In the bowl of an electric stand mixer, or in a large mixing bowl with an electric handheld mixer, beat the butter on medium-high speed until totally soft and fluffy, about 30 seconds to 1 minute. Add the sugar, 1 cup at a time, thinning out with the Baileys and vanilla extract as it beats.

Add the milk if you'd like to make it thinner. (This frosting has a very strong Baileys flavor, and so if you don't like that so much, use less Baileys and more milk.)

For the mini cakes

Preheat the oven to 350 degrees.

Combine the cake mix, pudding mix, Guinness, applesauce, and eggs in the bowl of an electric stand mixer or in a large mixing bowl with an electric handheld mixer ready.

Beat on low for 30 seconds, then on medium-high until all of the ingredients are completely combined and fluffy, 2 minutes.

Coat a baking sheet or whoopie pie pan with cooking spray. (I used both methods and the ones from the whoopie pie pan came out a little cuter and nicely shaped, however, if you don't have one, a baking sheet works totally fine.)

Using a tablespoon-sized melon baller or ice cream scoop, drop heaping tablespoons onto the baking sheet or pie pan.

Bake for about 12 minutes. Remove from the oven, let cool slightly on pan, then transfer to a wire rack to cool completely. Frost cooled cakes and top with sprinkles of choice. Eat many, immediately.


Calories per serving:

105 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 178g 275%
  • Carbs 360g 120%
  • Saturated 67g 333%
  • Fiber 10g 41%
  • Trans 4g
  • Sugars 211g
  • Monounsaturated 31g
  • Polyunsaturated 7g
  • Protein 46g 92%
  • Cholesterol 824mg 275%
  • Sodium 3,771mg 157%
  • Calcium 756mg 76%
  • Magnesium 221mg 55%
  • Potassium 1,657mg 47%
  • Iron 22mg 121%
  • Zinc 6mg 37%
  • Phosphorus 1,492mg 213%
  • Vitamin A 1,094µg 122%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 1mg 53%
  • Riboflavin (B2) 1mg 85%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 75µg 19%
  • Vitamin B12 2µg 26%
  • Vitamin D 5µg 1%
  • Vitamin E 4mg 22%
  • Vitamin K 25µg 31%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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