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Cookie Dough Cupcake Recipe | Cupcake Jemma

Hi gang! Hope you’re all looking forward to the start of 2017. What better way to see in the new year than with the recipe for a true C&D classic – Cookie Dough Cupcakes! These use a burnt butter sponge, classic vanilla buttercream and tonnes of delicious cookie dough to deliver one of the most popular flavours ever in our Soho store. Let’s bake!

For the cupcakes:
100g cooled burned butter
30g soft unsalted butter
125g self raising flour
65g caster sugar
60g light brown soft sugar
1/4 tsp bicarbonate of soda
25g chocolate chips (I like dark-ish 50% chocolate for this but just use your favourite)
2 large free range eggs
1 1/2 tbs whole milk

For the cookie dough:
120g soft unsalted butter
50g chocolate chips
95g caster sugar
45g demerara sugar
1/2 tsp vanilla extract
100g plain flour
2 tbs plain yoghurt
pinch salt

For the icing:
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk, mixed with 1/2 tsp vanilla


PS Sorry about the husky voice guys – Christmas cold! x



Crumbs & Doilies
1 Kingly Court



  1. Kitty Leggett says:

    What can I use instead of yogurt in the cookie dough?

  2. אביחי שמילה says:

    if i wont i can make the cookey dou with not yogrot?

  3. Blossom Avenue 59095 says:

    What about the plain flour doesn't that give you salmonella or something

  4. Tina Sesselmann says:

    General question for browning butter: Do you use 100g fresh butter, or will I need 100g browned butter, and if it's the latter, how many percent of fresh butter gets lost in the process of browning it?

  5. Gabe J says:

    raw eggs keep you from eating cookie dough?

    that's cute

  6. Rica Roberto says:

    Why is my cookie dough so soft? 🙁 unlike on the vid. Please help.

  7. xX_lindebob_Xx says:

    can u use just butter and not burn it

  8. nádia valesca selig martins says:

    Dear Jemma, please, for how long can I keep the cookie dough in freezer?

  9. Alisha Simpson says:

    I've made them twice and both times they've sunk

  10. Katie Paxton says:

    PLEASE HELP ME! I weighed 100g butter, burnt it and now it's 74g! Do I need 100g of butter from the beginning or 100 grams of butter at the end?? 😂

  11. Damiennn says:

    Where can I get all the ingredients in cups? Can anyone change them into cups please it would help a lot 🙂

  12. Leila Malik says:

    Can I cut a hole in my piping bag instead

  13. LemonEyes says:

    Please Jemma put french subtitles in your video, i can inderstand US english easily but british is more difficult cuz of accent.

  14. Aribah Hussain says:

    Why do they put yoghurt in cupcakes

  15. Lyall Dominick says:

    Hi, when I made these after baking there was a void in the cupcakes where the dough was? Anyone know why this happened? X

  16. Ruby Southward says:

    Can you replace the Demerara sugar with brown sugar if you don’t have it?

  17. Christine Shih says:

    Jemma! Help! I tried baking these cupcakes twice and the cupcakes sunk both times! Why? What am I doing wrong?! They still tasted delicious though.

  18. Isabel Moraes says:

    What can i substitute for the yoghurt?

  19. Nicole Butler says:

    Hi, these sound and taste amazing, I made a batch. However my cookie dough inside sunk to the bottom, and spread, so when I pulled off the wrapper it all stayed in the patty pan. What am I doing wrong?? Please help #cupcakejemma

  20. says:

    Did you know that your video was just used on my local television station? Was wondering if you gave permission or they just stole

  21. Cristian Yagode says:

    I was reading the comments and I think nobody asked this question: the burned butter is salted or unsalted?

  22. Dead Al Ready says:

    R u a chav?

  23. Rach Burchall says:

    Hi Jemma were do you get your chocolate chips from? Thanks

  24. Darren Yang says:

    What music did you use? Thanks

  25. Beth Zeka says:

    @Jemma, do you have a coupler in the buttercream filled pastry bag or a tip? Or did you just cut the end off the bag? I can never get mine so round when I pipe that way…help please?!! 🤗
    Btw, I LOVE your channel and I make a BUNCH of your recipes! Thank you!!!

  26. maha mahmoud says:

    How many cupcakes does this make??

  27. Angie Wong says:

    "theres no raw eggs jn it, so i can eat it raw"
    1. even if there are raw eggs, you can still eat it raw.
    2. also theres raw flour. (to kill the bacteria, toast it in a frying pan or oven until it hits 70 celsius)

  28. Wynner Davis says:

    Anyone know of a decent website where I can find the EXACT conversions from grams to Canadian/US measurements? Every website I visit is different and I really really wanna try this recipe lol

  29. Jesse Allsup says:

    Omg I made these and they sunk in the middle completely and were so oily!!! I have no idea what went wrong. So disappointing 😵

  30. Rosemary Warner says:

    I bought one of these in the shop and it tasted as good as it looked <3

  31. Mum to 3 boys says:

    Is the cookie dough ok to eat not cooked?

  32. danielle bain says:

    I really enjoyed making these and good to find a recipe for safe cookie dough! I did find that my cookie dough in my cake was stuck to the paper and came separate from the cake which was a bit disappointing I froze them like it says. I think next time I will put a little cake mix then a cookie dough then more cake mix to make sure it doesnt happen. Love u cupcake jemma I make loads of ur cakes they're amazing!

  33. Haleigh Balderas says:

    Could you make this into a cake and have the cookie dough in the buttercream for in between the layers??

  34. Jacquie Graham says:

    My cookie dough is very soft, is this right or should I make a stiffer dough

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