Heat oven to 350°F. Set aside 8 ramekins.

In a medium-size bowl make the batter. Combine the flour, sugar, cocoa powder, baking powder, and salt. Stir to combine. Pour in the milk, oil, and vanilla. Stir to combine. Divide the batter between the ramekins. Press one large piece of caramel into the batter.

Now prepare the topping. You can use the same bowl, no need to wash. Combine the sugar, brown sugar, and cocoa powder. Sprinkle the topping over each ramekin, dividing evenly. Pour 1¼ ounce of coffee over each ramekin. Do not stir.

Place in oven and bake for 10-12 minutes, until the top is almost set.

Allow to cool for 15 minutes before serving to allow the chocolate fudge to set. Serve in the ramekins.