Oreo Mug Chocolate Cake (Printable Version)

A quick, fudgy chocolate cake made with crushed Oreos and milk, cooked instantly in the microwave.

# Components:

→ Base

01 - 4 Oreo cookies
02 - 3 tablespoons milk (whole, 2%, or plant-based)

→ Optional Add-Ins

03 - 1/4 teaspoon baking powder
04 - 1 teaspoon sugar
05 - 1 tablespoon chocolate chips

→ Topping

06 - Whipped cream, chocolate syrup, or extra crushed Oreos

# Preparation steps:

01 - Place Oreo cookies in a microwave-safe mug and crush thoroughly with a fork or spoon until fine crumbs form.
02 - Add milk to the mug and stir until a smooth, thick batter develops.
03 - If using, mix in baking powder and sugar to enhance lightness and sweetness.
04 - Fold chocolate chips into the batter for extra richness, if desired.
05 - Cook on high for 1 to 1.5 minutes, until the cake rises and sets but remains moist in the center; time may vary by microwave power.
06 - Allow to cool for 1 minute. Top with whipped cream, chocolate syrup, or additional crushed Oreos as preferred.

# Expert Advice:

01 -
  • You probably have everything you need right now in your pantry
  • It delivers serious fudgy chocolate satisfaction in under five minutes
  • The portion control is built right in so you wont eat half a cake by yourself
02 -
  • Every microwave cooks differently so start with one minute and check frequently to avoid drying it out
  • The cake should still feel slightly soft and underdone when you take it out because it keeps cooking
  • Overcooked mug cakes become rubbery and sad so err on the side of undercooking
03 -
  • Room temperature ingredients blend more smoothly than cold milk straight from the fridge
  • The batter should look thick like brownie batter not runny like pancake batter
  • Letting it rest for that one minute after cooking makes a huge difference in texture
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