Happy Friday! We’re so close to St. Patrick’s Day that I couldn’t resist another themed treat! These Pint O’ Guinness Cakes are rich chocolate and Guinness mini bundt cakes topped with a Bailey’s cream cheese icing. Of course, they need a touch of green so have Mickey and Minnie candies on top!
One of my favorite treats for St. Patrick’s Day are these Spiked Shamrock Cakes and so I kept those flavors in mind for this week’s bake. These chocolate Guinness cakes have such a wonderful rich, stout flavor and it pairs perfectly with the soft cream cheese icing. I added a touch of Bailey’s to the icing but it’s also tasty without!
To make these cakes, start by combining the Guinness and butter in a large saucepan over medium-low heat. Once the butter melts, remove the pan from the heat and whisk in the cocoa powder and granulated sugar.
Next, mix together the sour cream, eggs, and vanilla extract. Add to the Guinness mixture, stirring to combine. Add in the flour and baking soda and whisk until smooth. Transfer the batter to the greased mini bundt pans. I used a set of 6 mini-bundts from Nordicware. I used one made by NordicWare, which I found at Williams-Sonoma. There are a lot of different patterns and options, so you can choose whichever one you like. Make sure to grease the pan well so that your cakes come out easily.
I did have a little bit of batter leftover, so you could do another round or you could tansfer the leftover batter to a muffin pan. If you’d like a large cake, you could also use a full bundt pan or a 9-inch cake pan.
Bake the cakes at 350 F for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10-15 minutes before inverting them onto a wire rack. Gently remove the cakes and let cool completely before icing.
To make the icing, Beat the cream cheese and powdered sugar together until smooth. Add in the heavy cream and Bailey’s (if desired) and beat until smooth. Transfer the icing to a piping bag.
For the Mickey and Minnie candy decorations, I used green candy melts and a silicone mold that I originally found at JOANN. To make the decorations, first melt the green candy melts, then pour them into the mold. Tap the mold on the counter a few times to reduce air bubbles and then place the mold in the refrigerator to set (about 15 minutes).
To decorate the cakes, pipe the icing into the center of the bundt, filling it to the top and slightly around the top of the cake. Add a green Mickey or Minnie candy piece to the top of the frosting!
Enjoy these Pint O’ Guinness Cakes! Happy St. Patrick’s Day!
Pint O’ Guinness Cakes
These Pint O'Guinness Cakes are rich chocolate and Guinness mini bundt cakes topped with a Bailey's cream cheese icing and Mickey chocolate!
Ingredients
Chocolate Guinness Cakes
- 1 cup Guinness Stout
- 10 tablespoons unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
Cream Cheese Icing
- 1 ¼ cup powdered sugar, sifted
- 8 ounces cream cheese, room temperature
- ½ cup heavy cream
- 1 teaspoon Bailey’s Irish Liqueur, optional
Mickey and Minnie Decorations
- 1/4 cup green candy melts
- silicone Mickey/Minnie mold
Equipment
- mini bundt pans
- piping bag
Instructions
Chocolate Guinness Cakes
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Preheat the oven to 350 F. Grease a 6-cup mini bundt cake pan. Set aside.
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Combine the Guinness and butter in a large saucepan over medium-low heat. Once the butter has melted, remove the pan from the heat.
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Whisk in the cocoa powder and granulated sugar.
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In a small bowl, mix together the sour cream, eggs, and vanilla extract. Add the mixture to the Guinness mixture, whisking to combine.
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Add the flour and baking soda to the mixture and whisk until smooth.
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Transfer the batter to the prepared mini bundt pan.
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Bake the cakes for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes in the pan before inverting the pan onto a wire rack and gently removing the cakes. Let cool completely.
Cream Cheese Icing
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Beat together the powdered sugar and cream cheese until smooth.
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Add the heavy cream and Bailey’s, mixing until combined.
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Transfer the icing to a piping bag.
Mickey and Minnie Decorations
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Place the green candy melts into a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted.
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Pour the melted candy into a silicone Mickey/Minnie mold. Tap the mold on the counter a few times to reduce any air bubbles.
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Place the mold in the refrigerator to set, about 15 minutes.
Assembly
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Pipe the icing into the center of the bundt cake and up onto the top of the cake.
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Add a Mickey or Minnie candy piece to the top of the icing.
Recipe Notes
Adapted from Nigella Lawson