Boozy mini chocolate Bundts get a flavor boost from Irish stout

Chocolate and stout make for a rich and moist cake that is hard to resist even without the icing. But the decadent cream cheese icing drizzled on top of each luscious mini Bundt doesn’t hurt a bit.

The light color of the cream cheese icing is the perfect medium for green candy sprinkles that add festive St. Patrick’s Day charm to these Irish beer-infused treats.

And since this recipe makes five mini cakes, they’re perfect for sharing.

Or maybe you’ll want to save them all for yourself…

Mini Guinness double chocolate Bundt cakes with cream cheese icing recipe

Recipe adapted from Hershey’s

Yields 5

Prep time: 20 minutes | Bake time: 35 minutes | Inactive time: 50 minutes | Total time: 1 hour 45 minutes

Ingredients:

For the Bundt cakes

• 1 cup granulated sugar
• 1 cup flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup Guinness stout
• 3 tablespoons canola oil
• 1/4 cup boiling water
• 2 tablespoons butter, softened, or cooking spray (for greasing mini Bundt pans)
• 5 tablespoons chocolate syrup
• Green candy sprinkles

For the cream cheese icing

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 4 tablespoons milk

Directions:

For the Bundt cakes

1. Heat the oven to 350 degrees F.
2. Generously grease the inside of each mini Bundt pan with butter or cooking spray. Set aside.
3. To a medium-size bowl, add the sugar, flour, cocoa, baking powder, baking soda and salt. Stir.
4. To a large mixing bowl, add the egg, Guinness and oil. Beat on medium speed for 1 minute.
5. Change the speed to low, slowly add the dry ingredients, and then beat on medium speed until the ingredients are incorporated.
6. Add the boiling water, and beat for about 1 more minute.
7. Pour the batter into the Bundt pans, filling them just about 1/4 full.
8. Drizzle the chocolate sauce on top of the batter.
9. Then add the remaining batter to the Bundt pans, making sure to fill them only 3/4 full in total.
10. Bake for about 30 – 35 minutes or until a toothpick inserted into the middles of the cakes comes out dry.
11. Let the cakes completely cool in the baking pans.
12. Very carefully, remove each cake from the pan so that the shape of the cakes, particularly what will be the top of each cake, is intact.
13. Drizzle cream cheese icing on top of 1 of the cakes, and immediately add the candy sprinkles so they will stick. Repeat for the remaining cakes.

For the cream cheese icing

1. To a medium-size mixing bowl, add the cream cheese, powdered sugar and milk. Whisk together until creamy and just thin enough so it will drizzle on top of the cakes.

More Guinness dessert recipes

Guinness ice cream float
Guinness brownies
Dark chocolate Guinness cupcakes