2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with baking powder, and salt and then add together with the milk to the bowl and mix until just combined. Divide the batter between the paper liners, filling them up only about 2/3. Mix the remaining dough with the cocoa and the 2 tbsp. of milk to get a chocolate batter – divide that between the paper liners and mix a bit with the batter already in the liners. To get some swirls a wooden skewer works best. Bake for 22-25 minutes. Check with a toothpick in the centers of the muffins if they are done. If there is no dough sticking to the toothpick the muffins are done. Take out of the oven and let cool down on a wire rack. If you want to surprise someone, cut out the center of a muffin, fill with m&m’s and close again with a piece of the muffin, then glaze.

3. Heat up the chocolate glaze according to the instructions on the package and decorate the muffins with it. Sprinkles with some m&m’s or sprinkles and let dry.