Warm Mexican Chocolate Cakettes

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 6 ounces Mexican chocolate, chopped
• 1 package (1 ounce) instant hot cocoa mix
• 3 tablespoons boiling water
• 1/4 cup unsalted butter, softened
• 2/3 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 2 tablespoons brewed coffee
• 1/2 teaspoon vanilla extract
• 1/3 cup marshmallow creme
• 1/2 cup heavy whipping cream
• Chocolate curls

1. Butter six 8-ounce ovenproof coffee mugs or ramekins.
2. In a small bowl, combine the flour, baking soda and salt; set aside. In a small saucepan, combine the chocolate, cocoa mix and water. Cook and stir over medium heat until smooth; cool.
3. In small bowl, beat butter and brown sugar until well blended. Beat in eggs, one at time, beating well after each addition. Add chocolate mixture; mix well. Add sour cream alternately with dry ingredients, beating well after each addition. Add coffee and vanilla. Divide among prepared cups.
4. Bake at 350u0b0 until set and a knife inserted in the center comes out clean, 25-30 minutes.
5. Meanwhile, in small bowl, stir marshmallow creme until smooth. Add cream; beat until soft peaks form. Refrigerate until serving.
6. Dollop each dessert with marshmallow topping and garnish with chocolate curls. Serve warm.

flour, baking soda, salt, chocolate, cocoa, boiling water, unsalted butter, brown sugar, eggs, sour cream, coffee, vanilla, marshmallow creme, heavy whipping cream, chocolate curls

Taken from www.tasteofhome.com/recipes/warm-mexican-chocolate-cakettes/ (may not work)