Chocolate Cookies and Cream Mug Cake

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Chocolate cake with crushed Oreos mixed in for a single serving Chocolate Cookies and Cream Mug Cake that is ready in just a few minutes.

I love cookies and cream flavored 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.

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This cake is the kind of cookies and cream flavored cake I crave. The chocolate cake base uses semisweet chocolate and it’s then mixed with crushed Oreos for a very chocolatey cookies and cream flavored cake. I topped it off with whipped cream frosting and more crushed Oreos.
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Chocolate Cookies and Cream Mug Cake

Crushed Oreos mixed into a chocolate cake base for a single serving Chocolate Cookies and Cream flavored cake ready in minutes.

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

Directions:

  1. 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.
  2. Add in oil, flour and baking powder. Stir with a whisk until batter is smooth. Stir in crushed Oreos.
  3. 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.

All images and content are © Kirbie's Cravings.

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2 comments on “Chocolate Cookies and Cream Mug Cake”

  1. 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!

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