Chocolate Oreo Mug Cake with Frosting

Try this fun way to use Oreos in this chocolatey Oreo mug cake!
3 minutes

If you haven't figured it out by now, I am a fan of mug cakes, and for good reason too. Did you know mug cakes are a tasty way to use up stale Oreos? Yes, stale Oreos. Maybe, you fell asleep with the sleeve open. Maybe you forgot you had them in your cupboard. Maybe you live alone and accidentally bought the family-sized pack, and now are finding creative ways to use them. Either way, this recipe was created when I discovered my Oreos were a bit stale from not sealing the sleeve correctly before putting them away.

Who doesn't love Oreos, and is there really any other Oreo than double stuffed? Not in my world, at least, which is why I started making this Oreo mug cake with Oreo frosting (Oreo crumbs in the frosting)! Why waste Oreos, that can be used in a cake? It's super delicious, easy, and sure to kill those late-night chocolate cravings.

Kitchen tools
1 eaMugMug
1 eaHand mixerHand mixer
1/4 cupsugar
1/4 cupUnbleached All-purpose FlourUnbleached All-purpose Flour
1/4 tspBaking PowderBaking Powder
2 tbspCocoa PowderCocoa Powder
1 dashSalt
1 1/2 tbspmelted butter or oil
3 tbspMilk of your choice
1/4 tspAlmond Extract
4 eaDouble Stuffed OreosDouble Stuffed Oreos
1/4 tspVanilla extract
1/2 tbspsoftened butter
3 1/2 tbspPowdered sugar
1 tspMilk of your choice

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Pam cooking Spray

This step is optional but could be considered equally important to the other steps in this recipe. Just like you grease your cake pans before baking, consider greasing your mug. It really does make cleaning up easier, and mug cakes are all about convenience and ease, after all.

To Prep

  • Spray a small amount of your favorite cooking spray into the mug.
  • Using a paper towel, soak up excess oil and spread the oil along the entirety of the inside of the mug.

Here's where the work comes in, but don't worry it's minimal. Make sure not to adjust any of these measurements too drastically to avoid losing the cake-like texture. The right amount of wet to dry ingredients is important to getting the perfect mug cake!


  • Add all dry ingredients to your mug and mix them
  • Make sure there are no major lumps before adding wet ingredients
  • Add all wet ingredients to your mug and mix them
  • Add additional ingredients and fold them in
Dry ingredients
  • 1/4 cup sugar
  • 1/4 cup flour
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • dash salt
Wet ingredients
  • 1 1/2 tbsp oil or melted butter- I think butter adds more flavor, but canola or coconut oil can be used also
  • 3 tbsp of milk
  • 1/4 tsp of almond extract
Additional ingredients

3 Oreos (put one aside to crush on top of the cake once cooked)

In a little over a minute, you can enjoy this Oreo cake with creamy frosting and crunchy Oreos on top!

Note that cooking times may vary depending on your microwave. If the wattage of your microwave is 1200 like mine is. I recommend 70 to 80 seconds. If you are feeling unsure of the time, watch over it a bit. If your wattage is lower, increase the time. If the wattage is higher, reduce the time. Get to know your microwave to decide the best time for you!


  • Cook for 70 to 80 seconds.
  • Let the mug cake cool about a minute after cooking.
  • Frost, crush up additional Oreo and sprinkle it on top, and enjoy!
Frosting Ingredients
  • 1 crushed Oreo
  • 1/2 tbsp softened butter
  • 3 to 3 1/2 tbsp powdered sugar
  • 1/4 tsp of vanilla
  • 1 tsp of milk

To make the frosting, combine the ingredients and whisk with a hand mixer (I use my whisk attachment but you can use the standard attachments).

  • If you are not a frosting fan, omit it. The cake alone is delicious, or if you really want to amp it up top it with a scoop of Oreo ice cream instead.

What desserts have you used Oreos in? Tell us about them below!

Make simple, perfectly poached eggs with a golden, liquid center!
10 minutes

When I was first on my own, seventeen, and trying to cook meals that didn't include instant noodles or powdered cheese, I found that, like the literature and art classes I loved so much, food was a wonderful, creative outlet. I fell in love with the art of cooking, with the colors and smells that filled our humble kitchen, and have since then mastered many of the classics: lasagna, roasted chicken and vegetables, and spaghetti bolognese, but I have never been able to poach an egg with any success. With all these different factors, what really is the "best" way? Poached eggs are commonly thought of as the most difficult way to cook an egg. I've loved poached eggs since my first time eating eggs benedict when I was nine years old, and since my passion for cooking started, I have tried to poach eggs a handful of times and failed. Either they came out overcooked, the whites didn't bind together in the cooking process, or I ended up with a glob of eggs in a whirling pot of water. This year, I finally decided to tackle the poached egg. With every new year, I create a cooking goal. Last year, I bought six New York strip steaks and challenged myself to make the perfectly seared steak. This year, I finally decided to tackle the poached egg. The problem with learning to make the perfect poached egg is that every chef and online cooking guru has a different preference, and they all claim their way is the "best" way. They all have strict guidelines about using either saucepan or skillet, using seasoned or unseasoned water, adding vinegar or not adding vinegar, cooking it for ninety seconds on the burner, or taking it off the heat and cooking it for anywhere from three to seven minutes. With all these different factors, what really is the "best" way? I've tried every egg poaching recipe and tip I could find to create one simple guide for poached eggs with a golden, liquid center that any at-home cook can do!