Description
Quick, indulgent chocolate strawberry mug cakes made in the microwave — packed with crushed cookies, cocoa, and fresh strawberries, then topped with melted chocolate. Ready in just 10 minutes for the perfect treat for two.
Ingredients
- Cakes:
- 6 tbsp whole milk
- 10 chocolate cream cookies (e.g., Oreo)
- 1 tbsp vegetable oil
- 1 tbsp sugar
- ½ tsp vanilla
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- Topping:
- ½ cup chopped milk chocolate
- Vegetable oil (as needed)
- 6 strawberries, roughly chopped
Instructions
- In a mixing bowl, add milk and cookies. Crush with a fork until mostly smooth.
- Mix in vegetable oil, sugar, and vanilla until well combined.
- Sift in flour, cocoa powder, baking powder, and salt. Whisk gently until smooth.
- Divide the batter into two 10–12 oz microwave-safe mugs.
- Microwave each mug one at a time for 60–90 seconds, until just set but still soft.
- Meanwhile, melt chopped chocolate in a double boiler or microwave in 10-second intervals. Stir in a bit of oil for a pourable texture.
- Top each cake with chopped strawberries and drizzle with melted chocolate.
- Serve warm or allow to cool slightly before eating.
Notes
- Use dark or white chocolate for variation.
- Can substitute strawberries with raspberries, bananas, or cherries.
- To make gluten-free, use gluten-free sandwich cookies and flour.
- Halve the recipe for a single mug cake.
- Add mini marshmallows or nuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 390
- Sugar: 28g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
