Oreo Mug Chocolate Cake (Printable version)

A quick chocolate treat with Oreo cookies, milk, and vanilla, prepared effortlessly in a mug.

# Ingredient list:

→ Base

01 - 4 Oreo cookies
02 - 3 tablespoons milk
03 - 2 tablespoons all-purpose flour
04 - 1 tablespoon granulated sugar (optional)
05 - 1/4 teaspoon baking powder
06 - 1 small egg
07 - 1/2 teaspoon vanilla extract (optional)

# Step-by-step guide:

01 - Place Oreo cookies in a microwave-safe mug and crush thoroughly with a fork until finely crumbled.
02 - Add milk to the crushed cookies and stir until a thick paste forms and cookies are fully soaked.
03 - Incorporate flour, sugar if using, and baking powder, mixing until well combined.
04 - Add the egg and vanilla extract if desired, mixing until the batter is smooth and uniform.
05 - Microwave the mug on high for 1 minute and 30 seconds. Check that the cake is set but still moist; if undercooked, heat for an additional 10 to 20 seconds.
06 - Let the cake cool for 1 to 2 minutes before enjoying directly from the mug.

# Expert tips:

01 -
  • You can have warm, fudgy cake from start to finish in five minutes flat, which means no fighting the urge to just eat raw cookie dough instead.
  • It tastes far more indulgent than the minimal effort required, making you feel like you actually know your way around a kitchen.
  • You're making it in a mug, so there's technically no cleanup beyond rinsing one dish, which feels like winning at dessert.
02 -
  • The texture matters more than looks: it should emerge slightly moist and tender, not dry or cakey in the traditional sense, because you're essentially making a molten chocolate cake situation.
  • Microwaves vary wildly, so start at 1 minute 30 seconds and adjust by 10-second increments rather than guessing or following blindly, which is how you end up with a rubbery hockey puck.
03 -
  • Crushing the Oreos finely makes them incorporate evenly into the batter instead of leaving chewy chunks that don't cook through completely.
  • Let the batter rest in the mug for 30 seconds before microwaving so the flour can fully hydrate and the batter becomes uniform rather than lumpy.
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