Oreo Mug Cake with just 3 ingredients!!

Ingredients

• 12 pieces Oreo Cookies (full‑size chocolate sandwich cookies)
• 60 ml Whole Milk (adds richness; use whole milk for best texture)
• 0.5 tsp Baking Powder (helps the cake rise and stay fluffy)
• 0.25 tsp Instant Coffee Powder (pinch adds depth of flavor)
• 0.5 cup Oreo Cream Filling (saved from the separated Oreo cookies; serves as topping)

Instructions

1. Separate Oreo Cream

   Gently twist each Oreo cookie to release the cream filling; collect the cream in a small bowl and set aside.

   Time: PT3M

2. Crush Oreo Cookies

   Place the remaining cookie shells in a zip‑lock bag and crush with a rolling pin until they become fine crumbs, or pulse briefly in a food processor.

   Time: PT2M

3. Mix Crumbs and Milk

   Transfer the crushed Oreo crumbs to the microwave‑safe bowl, add the milk, and stir until a smooth, chocolatey paste forms.

   Time: PT2M

4. Add Baking Powder and Coffee

   Sprinkle the baking powder and a pinch of instant coffee over the mixture, then fold gently to incorporate evenly.

   Time: PT1M

5. Microwave

   Microwave on high for 2 minutes. If your microwave is very powerful, check at the 1‑minute mark and stir briefly before continuing.

   Time: PT2M

6. Layer with Cream

   Allow the cake to cool for about 2 minutes, then spread the reserved Oreo cream on top (or fold it into the cake for a marbled effect).

   Time: PT2M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g