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Easy Oreo Mug Cake

Okay, picture this: you’re craving something sweet but also lazy enough to not want to bake a whole cake. Enter the Oreo mug cake—a tiny marvel that’s basically dessert magic in a cup. I first tried this late at night during a college cram session, and honestly, it was like a warm hug from the cookie gods. The smell of melting chocolate and crushed Oreos swirling together in the microwave? Pure bliss. Plus, there’s something oddly satisfying about smashing those cookies right into the batter and watching the cake puff up in seconds. If you’ve got a microwave and a sweet tooth, you’re about to make your life way better in under five minutes. Trust me, this easy Oreo mug cake will quickly become your go-to “I deserve this” treat.

Quick Facts

Yield: Serves 1
Prep Time: 5 minutes
Cook Time: 1 to 1.5 minutes
Total Time: 6–7 minutes

Ingredients

For the Main Dish:

4 Oreo cookies, crushed
3 tbsp all-purpose flour
2 tbsp sugar
2 tbsp unsweetened cocoa powder
1/8 tsp baking powder
1/8 tsp salt
3 tbsp milk
2 tbsp vegetable oil
1/4 tsp vanilla extract

How I Make It

Step 1:

Start by crushing your Oreos directly in your microwave-safe mug. I like using the back of a spoon or my fingers to get some bigger chunks for texture, plus fine crumbs that melt when heated.

Step 2:

Add the flour, sugar, cocoa powder, baking powder, and salt right on top of the crushed Oreos. Give everything a good stir so the dry ingredients are evenly mixed. This helps make sure there aren’t any weird clumps hiding in your bite.

Step 3:

Pour in the milk, vegetable oil, and vanilla extract. Stir everything gently until you have a smooth batter with Oreo bits throughout. Don’t overmix, or the cake might turn out a bit dense.

Step 4:

Pop the mug into your microwave and cook on high for 1 to 1.5 minutes. Depending on your microwave’s power, you might want to start with 1 minute and add 15-second bursts if needed. The cake should be set but still super moist—don’t overcook or it’ll get rubbery.

Step 5:

Carefully take the mug out (it’ll be hot!) and let it cool for a minute or two. This lets the flavors settle and the cake finish cooking with residual heat.

Step 6:

If you’re feeling fancy, top with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Otherwise, just grab a spoon and enjoy that warm, fudgy, Oreo-packed goodness straight from the mug.

Variations & Tips

Swap milk for almond or oat milk for a dairy-free version.
Add a pinch of instant espresso powder to amplify the chocolate flavor.
Throw in a tablespoon of peanut butter or Nutella for a rich swirl.
Use white chocolate or peanut butter Oreos for a twist.
Top with whipped cream and crushed Oreos for extra indulgence.
If your cake comes out too dense, reduce the flour by a tablespoon next time.

How I Like to Serve It

I love making this cozy mug cake when it’s chilly outside—maybe curled up with a blanket and a hot coffee. It’s also perfect for birthday nights when I want something quick yet special. And don’t forget those “just because” days when a little chocolate Oreo boost feels like the best kind of self-care.

Notes

Store any leftovers covered in the fridge for up to 2 days; warm gently in the microwave.
If the mug cake sinks slightly after microwaving, don’t worry—it still tastes amazing!

Closing: This recipe always works because it’s quick, comforting, and makes the Oreo cookie shine in a whole new, delicious way.