Spray 4 (4oz) ramekins with nonstick cooking spray.
In a small mixing bowl, mix together flour, 1/4 cup sugar, 1 tablespoon cocoa powder, and baking soda until well combined. Stir in milk and oil until just combined. Spread evenly on the bottom of each ramekin. Top with chocolate chips.
In a separate small mixing bowl, mix together hot water, coffee, 1/4 cup sugar, and 2 tablespoons of cocoa powder until smooth and everything has dissolved. If not dissolved, place in microwave on high for 30 second intervals to reheat water and stir to dissolve. Stir in Frangelico. Pour mixture into ramekins on top of cake batter. DO NOT STIR.
Place ramekins in slow cooker. Fill bottom of slow cooker with water so that water is about 1/3 to 1/2 up the sides of the ramekins. Cook cakes on low for about 2 hours or until cake is firm, but soft on top.
Remove from slow cooker, cool slightly, then serve warm.
SNAPPY TIPS: If you don’t have ramekins you could probably use ceramic mugs or any small heat proof containers. I have only tried ramekins but I’m sure mugs or other containers/bowls would also work. You can easily cut this recipe in half to just make 2. Top cakes with whipped topping/cream if desired. All slow cookers are different so you may have to adjust the cooking time.SNAPPY SUBSTITUTIONS: You can substitute any kind of liqueur for the Frangelico or substitute water. I used dark chocolate cocoa and chips, but you can use regular cocoa powder and/or semi-sweet chocolate chips.