1. Preheat oven to 180°C (160°C fan-forced). Grease four 12cm oven-proof ramekins with butter and place on a baking tray. 
2. To make the puddings, sift the flour and cocoa into a large mixing bowl and whisk to combine. 
3. Add the caster sugar and chopped dark chocolate Dotties, stir to combine. 
4. In a separate jug or medium sized bowl, whisk the egg, milk, melted butter and vanilla, until combined. 
5. Pour the wet ingredients mixture into the dry ingredients and stir until combined. 
6. Spoon the mixture evenly into the prepared ramekins and smooth out the tops.
7. To make the topping, add the cocoa and brown sugar into a small bowl, mix well to combine, ensuring the mixture is free of lumps.
8. Evenly distribute the mixture over the top of the puddings and tap/shake the dishes gently to spread it out. 
9. Gently pour ¼ cup of boiling water evenly over each dish. 
10. Place the tray of puddings in the oven and bake for about 20 minutes, until the tops are firm when gently pressed. 
11. Dust with some extra cocoa powder if desired and serve immediately topped with vanilla ice cream. 

Note: This recipe can also be made as one large pudding in a 1.5 litre capacity baking dish.