Step 1

Preheat oven to 350°F and grease 8 (4-ounce) ramekins with nonstick cooking spray.

Step 2

Dust each ramekin with cocoa powder. In a medium bowl, whisk flour, cocoa powder and baking powder together until combined.

Step 3

In a large microwave-safe bowl, melt chocolate chips in 30 second increments, stirring between, until melted. Stir in hot milk, apple sauce, Splenda Magic Baker Brown Sweetener and espresso powder until combined. Fold in flour mixture until smooth.

Step 4

Divide batter evenly between ramekins. Press 1 chocolate square into the center of each ramekin.

Step 5

Transfer ramekins to a rimmed baking sheet. Bake until top is set, but cake still jiggles, about 15-17 minutes.

Step 6

Run knife around edge of cakes and invert onto serving plates. Top with whipped topping and mint springs. Serve warm and enjoy.