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Cookie Dough Cupcakes: Small-Batch Cupcakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Author: Gemma Stafford
  • ¼ cup (55g / 2oz) butter, at room temperature
  • ¼ cup (55g / 2oz) caster sugar
  • 1 egg , at room temperature
  • ¼ cup (55G/ 2OZ) flour
  • 1 tsp baking powder
  • 4 tablespoons of cookie dough , rolled into balls
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Place your cookie dough ball into the liner
  4. With a hand mixer or by hand cream the butter and sugar together in a bowl until pale.
  5. Beat in the egg until combined
  6. Mix the flour and baking powder together and then fold it into the butter mix using a large metal spoon
  7. Spoon the mixture into the paper cases until they are ¾ full.
  8. Bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp.
  9. Store the cupcakes at room temperature for up to 3 days.
  10. Decorate them with cookie dough buttercream frosting. (recipe in blog post)
  11. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.