feasting with friends

Chocolate & Guinness Cakelets {Plus Homemade Irish Cream}

chocolate and Guinness cakeletsThe celebration of St. Patrick’s Day has been in full swing among our family and friends… and St. Patrick’s Day isn’t even officially here yet!

I guess we owe the joy of multiple celebrations to the fact that the St. Patrick’s Day is on a Tuesday this year. It so much easier (and more fun) to have weekend celebrations!

We spent this past Saturday at a family party for the annual SPD celebration. Lots of people. Lots of green and crazy hats. Lots of Guinness and Smithwick’s Ale. Lots of corned beef and cabbage. Lots of desserts (some green and some not). And not nearly enough Homemade Irish Cream! I whipped up a batch to take to the party…I should have made four… oops! I’m re-posting the recipe at the bottom of this post due to high demand. ;))

Homemade Irish CreamI made three desserts, in addition to the Irish Cream, to take to the party. I made my second batch of Brownie Topped Peanut Butter Blondies within a week, (yes, I love them THAT much!), a buttermilk cupcake (recipe coming soon), and these delightful little chocolate and Guinness cakelets.

chocolate and Guinness cakeletsThe cakes are essentially chocolate cakes which are flavored with a healthy dose of Guinness beer. The baked cakes are then glazed (while slightly warm) with an Irish cream spiked glaze.

chocolate and Guinness cakeletsThe cakelets are sweet, tasty and appropriate for a St. Patrick’s Day celebration. They are extremely easy to make as well. From start to finish, these can go from raw batter to baked cakelets and in your mouth in a mere 30 minutes…enjoy!

chocolate and Guinness cakeletsNote: I used my mini-bundt cake pans (12 cake cavities per pan).

Chocolate & Guinness Cakelets

  • Servings: 18
  • Time: 30mins
  • Difficulty: easy
  • Print

Cake Ingredients:
1 cup AP flour
1/3 cup Dutch processed cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup Guinness, room temperature
1 large egg
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup melted butter, cooled slightly

Glaze Ingredients:
1 cup powdered sugar
1 tablespoon Irish Cream
1 -2 teaspoons milk (to reach desired consistency)

Directions:
Preheat oven to 325°F. Coat baking cups/pans with cooking spray; set aside.

In a small bowl, whisk together the flour, cocoa, baking powder and salt; set aside.

In the bowl of an electric mixer, whisk together the Guinness, egg, brown sugar, sugar and butter. Beat until fully combined. Stir dry ingredients into the wet until just combined.

Fill each cavity of the baking pan about 2/3 full. Bake for 12 minutes, or until cakes pace the toothpick test. Place on wire rack to cool.

While the cakelets are cooling, make the glaze. Combine the powdered sugar and Irish cream; stir until blended, adding milk as necessary to reach desired consistency.
Dip the top of the cakelets in the glaze and place on wire rack to dry.

Recipe adapted from, here.

Homemade Irish Cream

  • Servings: 1½ quarts/750 ml
  • Time: 10mins
  • Difficulty: easy
  • Print

Ingredients:
3 eggs
1 tablespoon chocolate syrup
1 teaspoon instant coffee
1/2 teaspoon coconut extract
1 can (12 ounces) sweetened and condensed milk
2 cups heavy cream (whipping cream)
8-10 ounces Irish Whiskey or Scotch

Directions:
In a blender or food processor, blend the eggs, chocolate syrup, instant coffee and coconut extract well. Add the sweetened & condensed milk, heavy cream and Irish whiskey (or Scotch), blend well. Store in sealed containers in the refrigerator.

Note: These days, I’m using Scotch instead of Irish whiskey. We find we like the taste a bit more. In addition, high quality (top shelf) liquor is not necessary. Once it is blended with the other ingredients it is extremely difficult to taste the difference.

38 comments

    • Thank you! I’m a big fan of bite sized desserts for large groups, as it encourages self serving and no fork. 🙂
      Just don’t wait too long to bake your own…Guinness and chocolate are made for each other!

  1. Liz

    How cute are these?!!!! How easily they’d slide down. And I’d never thought to make DIY Irish cream. Yum. Happy St. Patrick’s Day to you and yours, Nancy 🙂

  2. Very cute little cakes and nice to see the chocolate and guiness combination! I’d been wondering about it so will now make it one day… Happy St Patrick’s to you again Nancy, with lots more celebrating of course! 🙂

  3. I’ll definitely be hanging out at the table where these are. Love the cakelets, irish cream oh my. Guiness in chocolate cake is the best and I’ll definitely have to try your irish cream recipe.

  4. You’ve certainly been celebrating haven’t you Nancy? Imagine, 3 desserts? I could never do that and live in the same house :). Gorgeous individual bundt mini cakes, do you have those wee mini pans? I like anything individualized like that. The Irish cream sounds so delicious too, I could down an entire can of condensed milk happily on it’s own, with the addition of scotch, wow, I’d be in heaven! 🙂 Happy St. P’s Day.

    • Thank goodness for my waistline, all but a few stragglers of the sweets went to the party…self control is something I tend to lack! The bundt pans I used are mini…yielding the perfect 2 or 3 bite treat. The Irish cream makes for the perfect St. Patrick’s Day toast. 🙂 Thank you for taking time to visit and comment, Loretta! xx

  5. Yum, yum, yum! They look so good – can you spare a few Nancy? I still have some Guinness left too (from some stew I made). Gene use to make “Baileys” – I wonder if I still have that recipe? If not I sure have yours – cheers to St. Patrick’s Day 🙂

    • Thank you, Judi! I’d be more than happy to send a few your way. 😉 I love the homemade version of Irish cream. The recipe I shared here is one my parents have made for at least 40 years. I wouldn’t be surprised if Gene’s version was similar. Happy St. Patrick’s Day to you!

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