Oreo Mug Chocolate Cake (Print Version)

A rich and fudgy chocolate cake made quickly in a mug using Oreos and milk.

# 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 (Optional)

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

# Directions:

01 - Place Oreo cookies in a microwave-safe mug and crush them thoroughly with a fork or spoon until fine crumbs remain.
02 - Add milk to the mug and stir until a smooth, thick batter forms.
03 - Optionally stir in baking powder and sugar for a lighter, sweeter texture, and fold in chocolate chips if desired.
04 - Microwave on high power for 1 to 1.5 minutes, until the cake rises and sets but remains slightly moist in the center. Adjust time based on microwave wattage.
05 - Allow the cake to cool for one minute before enjoying. Optionally top with whipped cream, chocolate syrup, or extra crushed Oreos.

# Expert Advice:

01 -
  • It's ready faster than your microwave's popcorn setting, making late-night cravings actually manageable.
  • The texture is naturally fudgy and rich without needing fancy ingredients or baking skills.
  • You can customize it in seconds—add chocolate chips, make it vegan, dial up the sweetness however you want.
02 -
  • Overcooking for even 30 extra seconds turns this from fudgy to rubbery—better to undercook slightly and have a molten center than a hockey puck.
  • Microwave wattage varies wildly, so the first time you make this, stay in the kitchen and watch it rise; timing it perfectly means the difference between a masterpiece and a sad deflated cake.
  • The cake continues cooking slightly while cooling, so don't freak out if it jiggles a tiny bit when you pull it out—that's exactly what you want.
03 -
  • Crush the Oreos into tiny fine crumbs, not chunks—chunks stay hard even in the microwave, but powder turns into actual cake structure.
  • Stir the batter well after adding milk so every crumb gets coated and the texture comes out even instead of having dry pockets.
  • Enjoy this cake immediately while it's warm and the flavors are at their peak—it doesn't reheat well and loses its magic within an hour.
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