Preheat oven to 350 degrees. Spray four ramekins with nonstick cooking spray. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix until the ingredients are thoroughly combined.

To the flour mixture, add Coffee-Mate Creamer, oil and egg and beat until combined. Gradually add hot water and beat for two minutes.

Divide batter equally between four ramekins.

Bake for 25 minutes or until a toothpick stuck in the center comes out clean. Cool for 10 minutes in ramekin and remove and then transfer to a wire rack to cool.

When cooled, slice the mini cakes in half. I also cut a bit off the top of the mini cake to make the surface flat.

Spread vanilla frosting on the bottom half. You will want to use enough frosting to make a nice thick layer of frosting in the middle.

To make the glaze, whisk together ¼ cup of powdered sugar, ⅛ cup of baking cocoa, 1 tablespoon of Dark Chocolate Fudge Flavor Nestle Coffee-Mate Liquid Coffee Creamer and ½ a tablespoon of melted butter. Mix until smooth and pour on cooled and frosted cake.