• For the muffins:
  • 125g (room temperature) Kerrygold® Irish Creamery Butter 454g
  • 150 g sugar
  • 1 tsp vanilla extract
  • 2 eggs (medium)
  • 200 g wheat flour
  • 30 g baking cocoa
  • 2 tsp baking powder
  • 175 ml whole milk
  • 1 pinch salt
  • 200 g baking chocolate drops
  • For the frosting:
  • 150g (room temperature) Kerrygold® Irish Creamery Butter 454g
  • 150 g icing sugar
  • 150 g white chocolate (melted & cooled)
  • 1 tsp vanilla extract
  • 175 g full fat cream cheese
  • To decorate: Sprinkles
Print recipe


For the muffins:

  1. Preheat the oven to 180 °C and line a muffin tray with muffin cases
  2. In a bowl, whisk together the butter, sugar and vanilla extract, then add in one egg at a time. Continue to mix until you have a good smooth consistency.
  3. In another bowl, mix the flour, cocoa powder & baking powder together and then add to the butter mixture.
  4. Slowly add in the milk & salt. Stir until a dough has formed.
  5. You can then add in the chocolate drops to the mixture.
  6. Add the mixture to the muffin cases evenly

Bake the muffins on a medium rail for about 18-23 minutes. Remove the finished muffins from the oven, allow them to cool completely on a cake grid.  

For the frosting:

  1. Place the butter  in a bowl and whisk until the butter has a fluffy consistency, add the icing sugar and mix until it is blended well with the butter.
  2. Now add the melted, cooled white chocolate to the butter mixture together with the vanilla extract and the cream cheese and stir for 2-3 minutes or until a fluffy buttercream consistency has been formed.
  3. Put the frosting in a piping bag and decorate the muffins with it. Decorate with sprinkles, if desired. 

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