Individual Dark Chocolate Pudding Cakes

• 12 cup all-purpose flour
• 1 tablespoon unsweetened dutch cocoa
• 34 teaspoon baking powder
• 18 teaspoon ground cinnamon
• 14 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 13 cup sugar
• 14 teaspoon pure vanilla extract
• 14 cup whole milk
• 1 ounce about 1/4 cup white chocolate, chopped into 3/4-inch pieces
• 2 12 tablespoons granulated sugar
• 2 12 tablespoons light-brown sugar, packed
• 14 cup unsweetened dutch cocoa
• 34 cup boiling water

1. Make the batter: Preheat oven to 350 degrees, with rack in center.
2. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
3. Stir together butter, sugar, and vanilla in another medium bowl.
4. Stir in flour mixture and milk, then the chocolate.
5. Make the topping: Stir sugars in a small bowl, smoothing any lumps.
6. Sift in cocoa powder; stir to combine.
7. Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet.
8. Pour in batter.
9. Sprinkle with topping.
10. Pour 1/4 cup boiling water into each.
11. Bake until set, 25 to 28 minutes.
12. Top with ice cream; serve immediately.

flour, cocoa, baking powder, ground cinnamon, salt, unsalted butter, sugar, vanilla, milk, white chocolate, sugar, lightbrown sugar, cocoa, boiling water

Taken from www.food.com/recipe/individual-dark-chocolate-pudding-cakes-235309 (may not work)