Makes 4 servings

• ¾ cup all-purpose flour
• ¼ cup sugar
• ¼ cup baking cocoa
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon coffee or vanilla extract
• 3 tablespoons butter, melted
• 1 large egg
• 1 tablespoon Kahlua (optional)
• ½ cup milk

Topping:

• ½ cup sugar
• 2 tablespoons baking cocoa
• Pinch of salt
• 1 cup hot milk or hot water

(Michael Jarecki~Chicago Sun-Times) Photo styling by Judith Dunbar Hines.

Preheat oven to 350 degrees. Butter four oven-proof coffee mugs and place on a baking sheet.

Combine flour, sugar, cocoa, salt and baking powder. Whisk in vanilla, butter, egg, Kahlua, if using, and milk. Spoon evenly into the four mugs, using about ½ cup for each.

For topping, whisk together sugar, cocoa and salt for a topping. Spoon evenly over the mixture in the mugs, using about 2 tablespoons for each.

Pour ¼ cup hot milk carefully over the top of each mug. Do not stir. Bake 20-24 minutes until the cakes puff up and some liquid bubbles around the edges. Tops will appear slightly dry while hiding soft pudding in the bottom of each cup.

Serve warm, with a scoop of ice cream or whipped cream if desired.

Adapted from King Arthur Flour