• For the Muffins

  • 125g Kerrygold Original Irish Butter, room temperature
  • 150g sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 200g wheat flour
  • 30g baking cocoa
  • 2 tsp baking soda
  • 175ml whole milk
  • 1 pinch of salt
  • 200g baking chocolate chips, dark chocolate or whole milk
  • For the Frosting

  • 150g Kerrygold Original Irish Butter, room temperature
  • 150g powdered sugar
  • 150g white couverture, melted and cooled
  • 1 tsp vanilla extract
  • 175g full fat cream cheese
  • Also

  • Colourful sprinkles for decoration


For the Muffins

Preheat the oven to 180°C top/bottom heat and line a muffin tray with paper cases.

Place the butter in a bowl and add in the sugar and vanilla extract and beat until frothy with a hand mixer or a food processor for 3-5 minutes. Stir in one egg at a time.

Put the flour, cocoa and baking powder in a bowl and mix thoroughly before adding the butter mixture. Now add the milk and pinch of salt and stir until a uniform dough is formed.

Fold about 3/4 of the chocolate drops into the dough.

Distribute the dough into the muffin moulds leaving about 1.5cm below the edge. Spread the remaining chocolate drops on the muffins.

Bake the muffins on the middle rack for about 18-23 minutes. Check to see if the muffins are ready by poking them with a toothpick.

Once baked through, remove from the oven and allow to cool on a wire rack.

For the Frosting

Place the butter in a bowl and whip it with a hand mixer or food processor for 3-5 minutes until it is frothy. Add the powdered sugar and whip for another 3-5 minutes.

Now add the melted, cooled white couverture together with the vanilla extract and the cream cheese and stir in for 2-3 minutes until a fluffy buttercream is formed.

Put the frosting in a piping bag with a nozzle and decorate the muffins once they have cooled. Finish off the look with decorative sprinkles.

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