Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened Dutch-process cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/3 cup (30g) cocoa powder
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) rainbow nonpareil sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your ramekins thoroughly with butter.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until the color is uniform and mahogany-toned.
  3. Add the room-temperature egg, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
  4. Stir in the boiling water by hand until the cocoa has bloomed and the batter is thin.
  5. Divide the batter evenly between the 4 ramekins, filling them about 3/4 full.
  6. Bake for 22–25 minutes.