Ingredients
Scale
- 4 Oreo cookies, crushed
- 1/4 cup all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 1/8 tsp baking powder
- 1/4 cup milk (or oat milk)
- 1 tbsp vegetable oil
- Optional: 2 tbsp chocolate chips
Instructions
- In a large microwave-safe mug, mix the flour, cocoa powder, sugar, baking powder, and crushed Oreos until well combined.
- Add the milk and vegetable oil; stir gently until no dry flour remains.
- If desired, fold in chocolate chips.
- Microwave on high for about 1 minute. Keep an eye on it to prevent overflow.
- Allow to cool for 1 minute before enjoying directly from the mug.
Notes
- Ensure your mug is large enough to accommodate the cake as it rises.
- For added indulgence, top with whipped cream or fresh fruit.
- Leftovers can be stored covered in the fridge for up to two days; reheat for 10-15 seconds.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake (200g)
- Calories: 370
- Sugar: 23g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg