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 butter30g soft unsalted butter125g self raising flour65g caster sugar60g light brown soft sugar1/4 tsp bicarbonate of soda25g chocolate chips (I like dark-ish 50% chocolate for this but just use your favourite)2 large free range eggs1 1/2 tbs whole milkFor the cookie dough:120g soft unsalted butter50g chocolate chips95g caster sugar45g demerara sugar1/2 tsp vanilla extract100g plain flour2 tbs plain yoghurtpinch saltFor the icing:150g unsalted butter, soft340g icing sugar, sifted3-4 tbsp whole milk, mixed with 1/2 tsp vanilla-----PS Sorry about the husky voice guys - Christmas cold! xMY INSTAGRAM: https://www.instagram.com/cupcakejemma/CAKESTAGRAM: https://www.instagram.com/crumbsanddoilies/THE CAKE BOOK: http://cupcakejemma.comSUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDmMORE CAKE: http://crmbs.co/VLxTVISIT OUR SHOP - Crumbs & Doilies1 Kingly CourtLondonW1B 5PW