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.
Update: Please find the new and improved and eggless version of this cake here.
Prep Time: 15 mins
Cook Time: 1.5 mins
Total Time: 16.5 mins
For the cake:
5 1/2 tbsp flour
4 tbsp sugar
1/8 tsp baking powder
3 tbsp milk
3 tbsp oil
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)
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.