Kritika Handa
Whisk together flour, sugar, cocoa powder, and salt in a bowl, combining dry ingredients evenly.
Whisk together milk, eggs, and vanilla extract in a separate bowl, blending wet ingredients smoothly.
Gradually add dry ingredients to wet ingredients, whisking until a smooth batter forms.
Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between intervals.
Pour batter into ramekins or small cups, topping each with melted chocolate and a sprinkle of sugar.
Cook in a microwave for 1-2 minutes or in an air fryer/stovetop/Instant Pot for 5-7 minutes.
Invert cakes onto plates, serving warm with a scoop of ice cream or whipped cream if desired.