Lucky Leprechaun Guinness Cake

Preheat the oven to 350°F. Cut the two Guinness cans in half (reserve the beer). In a mixing bowl, stir together the cocoa powder and sugar. Pour in the melted butter, stir to combine. Add in the eggs and mix well. Stir in the sour cream. In a separate bowl whisk together the flour, baking soda and salt. Add the flour to the egg sugar mixture as well as the 1/2 cup of beer. Stir together until mixture is smooth. Spray the beer cans with non-stick spray and fill halfway with the cake batter. Bake for 20 minutes.

Pour the melted and dyed white chocolate into small plastic cups or shot glasses. Turn the cups to evenly coat the inside. Pour the excess chocolate into a dish and dip the top of the cookies in the chocolate. Once the chocolate cups have set completely, remove the molds and use extra chocolate to attach the cups to the cookies (with the cup part open towards the top). Refrigerate.

In a saucepan over medium heat, melt the Jolly Ranchers candies until bubbling. Place two cans of beer or other similar item about 10 inches apart on a piece of parchment paper sprayed with non stick spray. Dip the cut whisk or 2 forks into the melted sugar. Hold above the prepared parchment paper. Move back and forth to pull the sugar across the beer cans. When you have enough spun sugar, gather the sugar up and form into a ball. These will be the leprechaun beards.

Press the leprechaun beard onto each Guinness chocolate cake. Top with a chocolate cookie hat, press a Marchhmallow nose into each beard for the nose. Pour a shot of Baileys into each of the chocolate hats. Top with whipped cream and sprinkles. Enjoy!