Chocolate Stout Mini Cakes with Irish Cream Frosting

Chocolate Stout Mini Cakes with Irish Cream Frosting
Staff Writer
Chocolate Stout Mini Cakes with Irish Cream Frosting

Rachel Cannon Humiston

Chocolate Stout Mini Cakes with Irish Cream Frosting

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.

Ingredients

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

Directions

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.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.