Description
A quick and easy dessert that captures the nostalgia of childhood with chocolatey, cream-filled Oreos, baked in a mug in just minutes.
Ingredients
Scale
- 6 Oreo cookies
- 2 tablespoons (16 g) all-purpose flour
- 2 teaspoons (5 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- Pinch of fine salt
- 1 teaspoon granulated sugar, optional
- 1/4 teaspoon espresso powder, optional
- 4 tablespoons (60 ml) whole milk
- 1 tablespoon neutral oil
- 1/2 teaspoon vanilla extract
- 1 tablespoon mini chocolate chips, optional
- Crushed Oreo cookies, for topping
- Whipped cream, for serving
- Vanilla ice cream, for serving
- Chocolate syrup, for serving
- Chocolate shavings, for decoration
Instructions
- Place the Oreo cookies in a zip-top bag and crush them into fine crumbs with a rolling pin, or pulse them briefly in a food processor.
- In a small mixing bowl, whisk together the crushed Oreos, flour, cocoa powder, baking powder, salt, and the optional sugar and espresso powder until evenly combined.
- Add the milk, neutral oil, and vanilla extract. Stir just until the batter is smooth and no dry pockets remain.
- Fold in the mini chocolate chips, if using.
- Pour the batter into a 12–16-ounce microwave-safe mug, filling it no more than halfway.
- Microwave according to your microwave’s wattage for 60–110 seconds based on wattage.
- Check the mug cake at the earliest recommended time and cook until visibly risen and set.
- Let the mug cake rest for 1 minute.
- Serve warm with toppings of crushed Oreos, whipped cream, chocolate syrup, or vanilla ice cream.
Notes
Avoid overfilling the mug to allow the cake to rise. Customize with different mix-ins and toppings to suit your taste.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg