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 to 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.
Cookies and Cream Mug Cake
Ingredients
For the Cake
- 5 1/2 tbsp all purpose flour
- 4 tbsp granulated sugar
- 1/8 tsp baking powder
- 1 egg
- 3 tbsp milk
- 3 tbsp oil
- 2 Oreos
For the Frosting
- 1 cup heavy whipped cream
- 2 1/2 tbsp granulated 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)
Instructions
- Mix all ingredients for the cake in an oversized mug except the Oreos. After the batter is smooth, add in the Oreos and crush Oreos into the batter with a metal spoon. Cook for approximately 1 1/2 minutes in the microwave. Check on the middle of the 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.
- 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 a piping bag. The recipe makes more frosting than needed for one serving but it's hard to make a one serving of frosting.
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.
looks totally yum…………….will get my sister to make one first…..i will be supervising :p seems like this is all i do in the kitchen :p anyway, love your blog…like totally. will upload the picture of my mug cake on instagram, thinking of what tag do i give it.
i hope you enjoy! You can @kirbiecravings or #kirbiescravings if you want me to see it =)
hey! i just tried the mug cake and unfortunately if was a bit too eggy and kind of unappetizing because of that. also a weird thing happened— when i was observing the cake cook in the microwave it suddenly rose above the height of the mug and then when i stopped the microwave it went bake down. is that normal? or does it mean i am doing something wrong
yes it should rise a lot before sinking back down. This is a pretty old recipe of mine. I now have an eggless version which I prefer. https://kirbiecravings.com/2014/06/cookies-n-cream-mug-cake.html
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
glad you like it. i have an updated eggless version too: https://kirbiecravings.com/2014/06/cookies-n-cream-mug-cake.html
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
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.
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.
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.
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!
Glad you liked it! I actually made a nonegg version too https://kirbiecravings.com/2013/04/cookies-and-cream-mug-cake-2.html
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.
The Oreo cookies provide the flavor.
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. 🙂
Yum, your version sounds good!
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. 🙂
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!
I loved the top of them, but the only issue I noticed through it was that it was a little too eggy. Delicious regardless!
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.
looks fantastic 🙂 love whole mug cakes series
Thanks!
Ive tried making like three times now and every time it comes out rubbery. ): what am I doing wrong?
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!
What a gorgeous mug cake! Whenever I make my mug cakes, they never seem to turn out as pretty as yours do 🙂
Mine are usually pretty ugly too. It’s only because of the frosting. =)
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?
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,
I love anything with cookies and cream so I’m sure I’d really love this. It looks great!
I do too!