Heeeey look another green post following in the footsteps of our green soup recipe! I mean, I feel like it’s pretty appropriate, given that St. Patrick’s Day is this month. 🍀🍀 Now, before I go any further, just put down everything you have and focus as I bring to you Mint Chocolate Stout Cake Pops. Yes, mint, dark chocolate AND stout, in cake pop form. Calm down.
Before I get to much further into explaining about how these will change your life, I must also add the following disclaimer **These cake pops were a lot of work, totally defeating the “ease” in our name, so we are sorry for that, and just figured we should mention so no one could scream at us later about the disaster in their kitchen and the time put into these.**
Okay, now that that’s out of the way, on to the deliciousness of these cake pops. 😋
So, in this recipe, I used boxed cake mix…cheating you say?? Absolutely not. I already knew these were going to be a little on the tedious side, so I figured boxed cake mix would be the first step to reducing the time spent on these. I used Pillsbury’s Moist Supreme Devil’s Food Cake Mix, replaced the water with Guinness, added in Ghirardelli dark chocolate and instead of three whole eggs, I used two eggs and one egg yolk.
After smelling the wonderfulness of dark chocolate and stout coming from my oven, I ended up with this beauty right here.
Next came the whipped cream mixture in order to form the ‘cake balls’ as I call them. May I warn you, this ooey, gooey cake batter-like mixture kind of reminds me of a fudgey brownie, so try to resist the urge to eat it by the spoonful (psshh, riiiight….).
Originally I really wanted to use crème de menthe for the outer shell, but let’s just say three bags of wasted chips later I just gave up and used mint extract. Either there was something I was doing wrong, or the alcohol was making the chocolate harden immediately because my total awesome idea turned into a total mess…and not just once or twice, but three times. Major fail.
This is where the science behind baking must come in, which unfortunately, I am still learning. The double-boiler method worked so much better for me, I’m guessing because the mixture stayed hot, even when a room temperature ingredient was added. I’m going to look more into this…I’ll get back to you.
So dip, sprinkle, repeat, then finally eat. Sounds like a plan to me 😃
I hope that everyone has a fun and safe St. Patty’s Day full of lots of luck!! 🍀🍀
💚 Lauren 💚
- 1 - 15.25 oz package Devil's Food Cake Mix (I used Pillsbury Moist Supreme)
- 2 eggs
- 1 egg yolk
- 1 cup stout beer, at room temperature (I used Guinness Draught)
- 1/2 cup oil
- 1 cup dark chocolate chips, melted (I used Ghirardelli, 60% Cocoa Bittersweet Chips)
- 10 fl oz heavy whipping cream
- 1 tsp vanilla extract (optional)
- 1 cup powdered sugar
- 1/4 - 1/2 cup stout
- 2 - 12 oz packages white chocolate chips
- 1/2 tsp mint extract
- Green food coloring (optional)
- 50 cake pop sticks
- Green sprinkles (optional)
- Preheat oven to 350 degrees F.
- Grease 13x9 baking pan.
- In a large bowl, combine cake mix, eggs, 1 cup stout and oil. Refrigerate the remaining beer.
- Melt dark chocolate chips according to package directions (about 1.5 min in the microwave on 50% power).
- With a spatula, slowly fold in melted chocolate until just combined.
- Pour batter into pan.
- Bake according to package directions (30-34 min or until toothpick inserted in the center comes out clean).
- Let cool completely.
- While cake is cooling, in a large bowl or stand mixer, beat whipping cream on medium high until stiff peaks form (about 5-8 min).
- Add powdered sugar, vanilla and stout and beat another 1-2 min. or until mixed well.
- Line a baking sheet or two (ones that will fit into the freezer) with wax paper.
- Once cake is cool, dump cake into a large bowl.
- Add in the whipped cream mixture.
- Mix with a spoon or spatula until completely combined and very sticky.
- With your hands, take out about 2 tbsp batter at a time and roll into small balls about 1.5 in. thick.
- Freeze for an hour or up to overnight (the longer the better).
- Melt white chocolate chips in double boiler according to package directions **You must melt them this way instead of the microwave**
- Once they are melted, add in mint extract and green food coloring and continue stirring over heat until mixture is combined and a very smooth consistency (if you want to mix them up color-wise, melt 1 bag at a time and only dye one batch).
- Immediately pour into a tall glass.
- Taking out a few cake balls from the freezer at a time, slightly dip the cake pop sticks into the melted chocolate, and then as far into the cake ball as you can without poking through.
- Dip it completely into the mix until completely coated and remove immediately.
- Tap on the edge of the glass to remove excess chocolate.
- Decorate with sprinkles - you have to do this fast before the chocolate hardens!
- Repeat steps 4-7 until all half are dipped and then repeat all steps starting with the new bag of chips.
- Make sure you do not melt the white chocolate chips in the microwave because when you add the mint it will harden immediately and not be usable.
- The whipped cream mixture will start to get runny the longer it sits because of the stout so you may have to mix again if it sits for a little bit.
- Calories: 185, Protein: 2 g, Fat: 11.5 g, Carbohydrates: 20 g, Fiber: .5 g, Sugar: 16 g, Sodium: 84 mg, Saturated Fat: 5.5 g