Preheat oven to 350°F (175°C).

Grease 6-8 oz ramekins.

Cream together butter and granulated sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract.

Sift together flour and coffee powder.

Gradually fold in the dry ingredients, alternating with milk, until just combined.

Gently fold in the melted chocolate.

Transfer batter to prepared ramekins.

Combine boiling water, brown sugar, and cocoa powder in a bowl.

Pour the boiling water mixture over the batter in each ramekin.

Bake for 15-20 minutes, or until the edges are set and the center is still slightly soft.

Let cool slightly before unmolding.

Serve immediately with ice cream and hot fudge.