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.
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.
UPDATE: Please find the new and improved version of this cake here.
Cookies and Cream Mug Cake
- 1/4 cup white chocolate chips
- 4 tbsp milk
- scant 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 2 Oreos
- 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.
- 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).
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.