Oreo Mug Cake - The Quickest Mug Cake Recipe

This is about the fastest dessert there is: crushed Oreos, a splash of milk and a little baking powder, all mixed and microwaved in the same mug. In about a minute it rises into a soft, warm, chocolatey single-serving cake, no eggs, no butter and nothing extra to wash up.

Why you'll love this

• Whole Oreos do the work, so the cookie and its creme filling become the flavor and most of the sweetness
• It's truly a five-minute dessert, mixed and cooked in one mug
• No eggs and no butter, just a handful of ingredients you already have
• A single serving cooked on demand, so there's nothing left over to tempt you

Key ingredients & swaps

• Oreo cookies (about 6, whole) — the whole base of the cake, since the biscuit gives structure and the creme adds sweetness and fat; crush them fine for a smooth cake or leave a few bigger bits for crunch
• Milk — softens the crushed cookies into a batter; stir until the cookies are fully soaked and the mix is thick and chocolatey, not watery, and whole milk gives the richest texture
• Baking powder — the lift that turns soaked cookie mush into an actual cake; measure it carefully, because too much leaves a bitter, soapy aftertaste
• Cocoa powder (optional) — deepens the chocolate flavor if you want it darker; stir it in fully so it doesn't leave dry, bitter streaks
• Sugar — a small boost of sweetness on top of what the Oreo filling already provides; easy to skip if you like it less sweet

How to make it (step by step)

1. 

   1

   Crush the Oreos

   Crush the cookies in the mug with the back of a fork or spoon. Crumble them fine for a smoother, more uniform cake, or leave a few larger pieces if you like a bit of cookie crunch.

2. 2

   Stir in the milk

   Pour in the milk and stir until every crumb is soaked and you have a thick, rich, chocolatey batter. It should be spoonable, not soupy; if it looks watery, you've added a touch too much milk.

3. 3

   Add leavener and extras

   Stir in the baking powder, along with the optional cocoa and sugar, mixing just until smooth with no dry pockets. Stop there, since overmixing is what turns a mug cake rubbery.

4. 4

   Microwave it

   Use a roomy, wider mug so the batter has space to climb, and microwave about 1 minute to 1 minute 15 seconds. If your microwave is powerful, start at 50 seconds and add time in short bursts.

5. 5

   Check and rest

   It's done when the top looks set but the center is still soft; a toothpick should come out with just a few moist crumbs. Let it cool a few minutes before digging in, both so it firms slightly and so you don't burn your tongue.