Warm Mexican Chocolate Cakettes

Directions

• Butter six 8-ounce ovenproof coffee mugs or ramekins.
• 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.
• 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.
• Bake at 350° until set and a knife inserted in the center comes out clean, 25-30 minutes.
• Meanwhile, in small bowl, stir marshmallow creme until smooth. Add cream; beat until soft peaks form. Refrigerate until serving.
• Dollop each dessert with marshmallow topping and garnish with chocolate curls. Serve warm.