After making the cookies and cream cookies which I absolutely loved (and so did all of my friends and family, so if you love cookies and cream check them out!), I was inspired to make a Cookies and Cream Mug Cake.

Of course I had top top it off with the delicious cookies and cream frosting that was used on these Oreo Cupcakes.

This cake was yummy. The frosting even yummier. It’s funny, I can’t eat more than two oreos before getting sick of them. But when they are broken down into something like cake or ice cream, I love it and can’t get enough.

If you like mug cakes as much as I do, you can check out my entire mug cake series here.

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Cookies and Cream Mug Cake

Yield: 1

Prep Time: 15 mins

Cook Time: 1.5 mins

Total Time: 16.5 mins

Ingredients:

For the cake:
5 1/2 tbsp flour
4 tbsp sugar
1/8 tsp baking powder
1 egg
3 tbsp milk
3 tbsp oil
2 oreos

For the frosting:
1 cup of heavy whipped cream
2 1/2 tbsp sugar
3 oreos, crushed into fine pieces (I ran mine through a food processor. the cookie must be crushed enough so that it fits through the piping tip)

Directions:

1. Mix all ingredients for the cake in an oversized mug except the oreos. After batter is smooth, add in the oreos and crush oreos into batter with a metal spoon. Cook for approximately 1 1/2 minutes in microwave. Check on middle of cake. If not done, cook for about 20 more seconds. Careful not to overcook or cake becomes rubbery. Mine was done at 1 1/2 minutes.

2. While cake is cooling, making the frosting. Whip the heavy cream and sugar on high speed. Crush oreos separately in a food processor. Oreo crumbs must be fine enough that they fit through piping tip if you are piping the frosting. After the heavy cream becomes thick and forms peaks, gently fold in the crushed oreos before placing frosting into piping bag. The recipe makes more frosting than needed for one serving but it's hard to make a one serving frosting.

   

26 Responses to “Cookies and Cream Mug Cake”

  1. Erika Beth — March 22, 2012 at 11:31 am

    I love anything with cookies and cream so I’m sure I’d really love this. It looks great!

    • Kirbie replied: — March 22nd, 2012 @ 12:45 pm

      I do too!

  2. Jennie joe — March 22, 2012 at 4:15 pm

    Sp since it is microwaved, can you only make it then? I want to make is before hand and give it as a gift like a day later, do I still follow the same directions?

    • Kirbie replied: — March 23rd, 2012 @ 1:25 am

      I’ve always made this the right away. I assume that you probably can make the batter, put it in the fridge and then cook it later but I’m not certain,

  3. Linda — March 22, 2012 at 11:15 pm

    What a gorgeous mug cake! Whenever I make my mug cakes, they never seem to turn out as pretty as yours do :)

    • Kirbie replied: — March 23rd, 2012 @ 1:26 am

      Mine are usually pretty ugly too. It’s only because of the frosting. =)

  4. Lauren — March 25, 2012 at 11:30 am

    Ive tried making like three times now and every time it comes out rubbery. ): what am I doing wrong?

    • Kirbie replied: — March 26th, 2012 @ 9:09 am

      I suggest cooking it for less time. Try doing it one minute and 10 seconds. The outside of the cake is usually still a bit gooey and wet even when fully cooked so don’t let the outside appearance make you think you need to cook it for longer. Your microwave might be stronger, also sometimes the cup makes a difference. You might want to try a smaller mug. I’ve found that a really big mug seems to cook the cake too much, probably from the heat of the mug. Also is the entire cake rubbery? I find that sometimes the outside layer of the cake is slightly rubbery (it’s hard to avoid when cooking with a microwave), but the inside of the cake shouldn’t be. Hope this helps!

  5. Kasia — May 15, 2012 at 12:22 pm

    looks fantastic :) love whole mug cakes series

    • Kirbie replied: — May 15th, 2012 @ 3:47 pm

      Thanks!

  6. Amanda — June 24, 2012 at 12:32 pm

    I loved the top of them, but the only issue I noticed through it was that it was a little too eggy. Delicious regardless!

    • Kirbie replied: — June 25th, 2012 @ 8:38 am

      I have had a problem that the ones with the white cake base can taste a little eggy. I try to use the smallest egg possible when making it to help eliminate it. It’s hard to split an egg in a recipe, so i tried to avoid that but one egg for one serving is a little much. You don’t notice it at all for the recipes where there is some other dominant flavor, like the chocolate, nutella, or peanut butter ones.

  7. Amanda — June 28, 2012 at 12:40 am

    Well, I found something that actually helped amazingly. If you add about 6 oreos instead of the original two, it becomes a dominant flavor. And also, if you don’t crush them completely, and just kind of break them up in pieces like chunks. :) Totally got rid of the egg flavor. :)

    • Kirbie replied: — June 28th, 2012 @ 8:57 am

      Haha, yeah that would help! That’s why I like to add a lot of blueberries to my blueberry one. Yeah definitely if you have something else that can mask the egg flavor, like chocolate, peanut butter, nutella, that is best, which is why I prefer those versions. But I like your idea of adding six oreos!

  8. Ashley — July 31, 2012 at 8:45 pm

    I just made this! It was quite impressive. I added 4 Oreos instead of 2 and didn’t crush them completely. :) The cake alone was awesome! Thanks for this recipe. I didn’t have heavy whipping cream, so I made my own frosting with 1 tablespoon butter, 1 cup of frosting and about a teaspoon of milk and then I added some crushed oreos. YUM! This was awesome. :)

    • Kirbie replied: — August 1st, 2012 @ 8:42 am

      Yum, your version sounds good!

  9. ILikeMugCakes — June 17, 2013 at 12:15 pm

    I made this, and I found the cake it self had NO flavor. I would add some vanilla or mint extract next time, but I liked it. Thanks a bunch.

    • Kirbie replied: — June 17th, 2013 @ 1:33 pm

      The Oreo cookies provide the flavor.

  10. Chrisdale — June 20, 2013 at 3:50 am

    I chanced upon your website whilst searching for a oreo mug cake recipe. I was a little worried at first because I’m quite a novice, but boy these turned out GREAT! Reading the comments about egginess, I decided to use 3 tablespoons of egg instead. It was perfect. Not eggy at all. I used 5 oreos too. This was a great recipe. Thanks!

  11. Angel Liamzon — July 24, 2013 at 8:49 pm

    Do I have to use the baking powder? Because it only needs alittle and I don’t want to buy a whole thing of baking powder just to use a little of it.

    • Kirbie replied: — July 24th, 2013 @ 10:50 pm

      Yes! Otherwise the cake won’t rise. Yes it’s only a little, but that’s typical for recipes. You don’t need much but you do need it.

  12. georgia — December 30, 2013 at 2:36 am

    Hi
    I was wondering if i could make this in a jar and then take it with me to school and eat it at lunch around 1:10PM.
    I have tried to do this with other mug recipes but they always seem to harden if i leave them for an hour or so,Any tips or ideas on how not to make it harden

    • Kirbie replied: — December 30th, 2013 @ 9:48 am

      Are you making this the morning of or the night before? I recommend my mug cake recipes be consumed within a few hours or they do get dry and hard. If you make it in the morning and seal it, it should keep it from drying out.

  13. Devin — June 29, 2014 at 12:31 pm

    going off of what everyone said i decided to add 4 oreos and a little less of the egg. I also added about a teaspoon of vanilla extract and it came out perfect. The texture of the cake is gorgeous and so is the flavor. The cake came out nice and moist and i only had to leave it in the microwave for a minute and 20 seconds. I topped it off with some vanilla ice cream and some of the leftover oreos and i love it  

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