Oreo Cookies and Cream Mug Cake

I liked the Cookies and Cream Mug Cake I previously made, but I decided to revisit it again to create a simplified version.

Yup, this one is only 5 ingredients and just as tasty.

It’s crazy how few ingredients go into these mug cakes. When I’m making them, I keep double checking to make sure I didn’t leave out some vital ingredient.
Oreo Cookies and Cream Mug Cake
The only downside I’ve found with these simplified cakes is that they are even easier than the previous mug cakes I made, meaning I’m making them twice as often.
Oreo Cookies and Cream Mug Cake

UPDATE: Please find the new and improved version of this cake here

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Cookies and Cream Mug Cake

Ingredients:

1/4 cup white chocolate chips
4 tbsp milk
scant 1/4 cup all purpose flour
1/4 tsp baking powder
2 Oreos

Please note, this recipe has been improved upon. Find the new and improved recipe here.

Directions:

1. Combine white chocolate and 3 tbsp of milk (reserving the final one) into an oversized microwaveable mug. Microwave for about 30 seconds. Stir with a fork until chocolate is melted. Chocolate should melt, but it may not be completely smooth. Microwave for another 20 seconds and stir again. Chocolate should be thickened and completely melted and smooth. Add in flour and baking powder. Stir with a small whisk until batter is smooth. It will be quite thick. Add in the additional 1 tbsp milk and stir again. This will loosen the batter.

2. Add in two Oreos. Using fork, smash Oreos into mug. Continue to mash oreos into the batter until only small chunks remain. Microwave for approximately 1 minute. Top of cake should be dry. You can pry edges of cake to check inside of cake with a fork, to make sure it is done cooking. Let cake cool completely in mug so that it sets before eating (about 20 minutes).

   
Yum

12 Responses to “Cookies and Cream Mug Cake”

  1. cupcake with filling — April 21, 2013 at 9:56 pm

    hi! really thanks a lot. actually I have promised my niece I am going to make a mug cake for her. But I keep postponing it since the recipe I found it is too complicated. Thanks for sharing this easy recipe….

    • Kirbie replied: — April 22nd, 2013 @ 2:14 pm

      This one is super easy. No more need to postpone! haha

  2. joanh — May 3, 2013 at 9:19 am

    kirbie, have you tried eating the cake before it sets? is it too raw or hot right out of the microwave?

    • Kirbie replied: — May 3rd, 2013 @ 9:32 am

      I have. The texture is usually a little more crumbly before it sets and it’s super hot, but you can technically eat it right after.

  3. Chrisdale — July 6, 2013 at 2:47 am

    Hi! Is it alright if I use cake flour instead of all purpose flour?

    • Kirbie replied: — July 6th, 2013 @ 6:15 am

      I dont know for sure, but I think it should still work.

  4. Neca — September 4, 2013 at 7:18 am

    Hi, My microwave has a power indicator that i should switch to before it starts heating and it has low, defrost, medium, medium high and high. Which power should i turn to for this recipe?

    • Kirbie replied: — September 4th, 2013 @ 10:21 am

      I’m not sure…I know that sometimes microwaves have heat settings you can adjust but this was made with the regular heat power without adjustment. I would guess high?

  5. Chair — July 30, 2014 at 5:28 pm

    Hi, I was just wondering, every recipe for the mug cakes have different types of milk used. If the milk type isn’t specified (like skim milk, whole milk, etc.) what type of milk do you use?

  6. Rash — December 18, 2014 at 3:37 am

    Hello!
    Can we use dark chocolate chips instead of white?

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