This oreo mug cake combines chocolate cake with oreo cookies in a mug cake perfect for one person. It only takes a few minutes to make!
I love cookies and cream desserts, but most of the time, they start with a white chocolate base. As a kid, I preferred white chocolate, but now I’m more of a dark chocolate person.
This cake is the kind of cookies and cream cake I crave. Chocolate cake with crushed Oreos mixed in for a single serving chocolate oreo mug Cake that is ready in just a few minutes.
I use melted semisweet chocolate to make the cake, and it’s then mixed with crushed Oreos for a very chocolatey cookies and cream cake. I topped it off with whipped cream frosting and more crushed Oreos.
Ingredients
- Chocolate chips
- Milk
- Vegetable oil
- All-purpose flour
- Baking powder
- Oreos
Chocolate chips: I like to use semisweet chocolate chips, but for a very intense cake, you could use dark chocolate chips. For a sweeter cake, try using milk chocolate chips.
Milk: 2% milk works great in this recipe, but you can use whole milk or dairy-free milk like almond milk or oat milk.
Oreos: You will need to crush some cookies for this mug cake. You can do this in a food processor or just place the cookies in a resealable bag and crush them with a rolling pin.
How to Make It
First, you melt the chocolate chips with the milk in the microwave. You can do this in the same microwave-safe mug that you plan to cook the cake. Just make sure to use an oversized mug.
Whisk the melted chocolate and milk and then mix in the oil, flour, and baking powder. Whisk until the batter is smooth.
Stir in the crushed cookies and then microwave the cake for 1 minute and 10 seconds or until the top of the cake is set and no longer wet.
Toppings
You can enjoy the mug cake plain or add a topping:
- Frosting: I like whipped cream frosting, but you can use your favorite kind of frosting.
- Ice cream: A small scoop of vanilla ice cream would be great.
- A drizzle of chocolate sauce or caramel sauce.
- Or you can keep it simple with a sprinkle of powdered sugar.
- I also like to add crushed oreos when I serve it with ice cream or frosting.
More Oreo Mug Cakes
Chocolate Cookies and Cream Mug Cake
Ingredients
- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 1/2 tbsp vegetable oil
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 2 Oreos crushed
- fresh whipped cream and more crushed Oreos for frosting
Instructions
- In a large microwave safe mug add chocolate chips and milk. Heat in microwave for about 30-35 seconds. Stir with a whisk until chocolate is melted and uniform.
- Add in oil, flour and baking powder. Stir with a whisk until batter is smooth. Stir in crushed Oreos.
- Cook in the microwave for about 1 minute 10 seconds or until surface of the cake looks done. Top with whipped cream and more crushed Oreos. Serve while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This was the BEST mug cake I’ve ever had, and I’ve had quite a few chocolate cravings requiring immediate cake. I had the bare minimum ingredients and made a couple of tweaks- chocolate chips, almond milk, coconut oil, and flour, and it was so rich and fudgy. Exactly what I was looking for!
So glad you got it to work for you!
What time of baking soda should we use ?
the recipe requires baking powder
This was soooooo good! One of the best mug cakes I’ve had!!
I’m so glad you enjoyed it!
This looks really good. I was wondering about the difference in this recipe and your updated cookies and cream mug cake. They are almost identical except semi sweet vs white chocolate chips and this one only has 2 TBSPs flour (the other one has 4 TBSPs flour). Do the different types of chips behave differently and that’s why one has more flour? Just curious. It looks delicious and I can’t wait to try it.
Hi Brooke- yes white chocolate and semisweet work very differently, which is why the flours differ so much. Hope you get to try them both!