#NeverDoneWithFunIrish Coffee Boozy Cake Pops: Your Pressure Cooker Party Hit
Rich and creamy cake pops with a kick of Irish whiskey and Bailey's Irish cream, perfect for any party.
Equipment
- 1 Pressure cooker to lock in all goodness
Ingredients
Main ingredients
- 1 Devil’s food cake mix basic go-to for deep chocolate flavor
- 3 Eggs for fluffy cake texture
- ½ cup Butter melted, 1 stick
- 1 cup Cold-brew coffee or brewed coffee cooled, coffee punch
- ¼ cup Jameson’s Irish whiskey real boozy kick
- 1 cup Butter softened for frosting, 2 sticks
- ¼ cup Cold-brew coffee or brewed coffee cooled for frosting flavor
- 2 tablespoon Bailey’s Irish cream liquor mixing into frosting
- 1 pound Powdered sugar confectioner’s, approximately 4 cups
- 1 bag Chocolate candy melts for dipping and decorating
- 1 Wilton Bright Green Drizzle bag Optional for accents
Instructions
Instructions
- Preheat your oven following the devil’s food cake mix package instructions.
- Mix up the cake batter as the package tells ya – eggs, melted butter, and that cold-brew coffee all in.
- Pour your batter into a greased pan and pop it in the oven. Bake according to that package timing until a toothpick comes out clean.
- Once out the oven, let the cake cool fully.
- Crumble the cooled cake into a big bowl, add the Jameson’s whiskey and Bailey’s Irish cream and mix till everything’s combined nice and even.
- Roll the mixture into balls and push your lollipop sticks in. Pop those beauties into the fridge to firm up for about 30 minutes.
- While chilling, beat your softened butter with powdered sugar and ¼ cup cooled coffee to make the buttercream frosting.
- Dip your chilled cake pops into the frosting and let the extra drip off. Add sprinkles or drizzle with the green candy melts.
Notes
Serve these party favorites fresh from the fridge or at room temperature for maximum flavor enjoyment.