Individual Chocolate Souffles

1/2 cup (1 stick)butter
1 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2/3 cup milk
1/2 teaspoon powdered instant coffee (I used french vanilla and loved it!)
2/3 cup all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder

Preheat oven to 325 degrees.Grease and sugar eight 6-ounce ramekins. (My friend didn't have ramekins, and used small glass tupperware bowls instead)In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.Add eggs, one at a time, beating well after each addition.Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.Divide batter evenly among ramekins.Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 40-50 minutes or until toothpick inserted comes out clean.Remove pans from oven and let ramekins stand in water for 5 minutes.Remove ramekins from water and let cool slightly.You can serve in dish or invert onto dessert plates.