How to make cookies and cream mug cake
Everything comes together in just one mug and in 5 minutes. Perfect for when that sweet tooth strikes and you need instant satisfaction.
For an extra-indulgent twist, try topping the mug cake off with a generous dollop of whipped cream – it takes this simple treat to a whole new level.
Requires cooling time.
Ingredients
- 40g self-raising flour
- 10g cocoa powder
- 15g caster sugar
- 30ml vegetable oil
- 70ml buttermilk
- 3 cookies and cream biscuits (Oreos would work well), crushed
- 15g white chocolate chips (optional)
Method
Step 1
Sift 40g self-raising flour, 10g cocoa powder and 15g caster sugar into a microwave-safe mug large enough to hold the cake batter with some space for rising, to ensure there will be no lumps in your cake.
Step 2
Pour in 30ml vegetable oil and 70ml buttermilk then mix together until you have a smooth batter.
Step 3
Stir in 3 crushed cookies and cream biscuits and 15g white chocolate chips until evenly distributed.
Step 4
Place the mug in the microwave and cook on high for about 1-1½ minutes, depending on the power of your microwave.
Step 5
Start checking after 1 minute to avoid overcooking it – if the cake has risen and looks set in the centre, it’s done.
Step 6
Let the mug cake cool for a couple of minutes, until cool enough to eat.