They say that there’s a pot of gold at the end of the rainbow. We hope there’s a pot of cake pops! (Chocolate Stout Cake pops that is…)Chocolate and stout beer go together like peanut butter and jelly. We decided to mix this perfect pair into the most popular party dessert… cake pops! These little bite size gems are so chocolatey with just the right kick of stout at the end. Serve these up at your St. Patrick’s Day party and they will be gone before you know it. Better yet, bring them to your local pub and you just might be drinking for free all night! {we make no promises =)}
Chocolate Stout Cake pops
Makes about 28 pops
Materials:
1 Box Chocolate Cake mix
12 oz stout
1 can desired frosting (we used cream cheese)
1 green bag candy melts (color change is optional)
3 dozen lollipop sticks
Directions
1. preheat oven to 350 degrees.
2. Grease baking pan
3. Mix cake mix with Stout until batter is smooth (do not add any of the listed ingredients on the box of cake, use only the stout).
4. Pour batter into baking pan. Bake according to box directions, or until fully cooked in the middle.
5. Let cake fully cool.
6. Finely crumb cake into large mixing bowl. (Cake will be quite moist)
7. Mix in 2 tbsp of frosting. Mixture should be moist but slightly doughy. Add more frosting if necessary.
8. Form mixture in ball shape, about 1 inch rounds.
9. Refrigerate cake balls for about 15-20 min.
Heat candy melts according to package. DO NOT overheat.
One by one, dip lollipop sticks into melted chocolate (about ½ inch), insert into cake ball, then dip entire ball into melted chocolate. Cover completely. Tap stick on edge of dish to remove any excess chocolate. Place cake pop onto silpat or parchment paper. Repeat.
Tip: Add sprinkles to coating before it hardens. Or, add a drizzle of another color chocolate once first coating has hardened! Add a rainbow of paper straws slipped over the top of the lollipop stick for added cuteness!