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1
Preheat oven to 375u00b0F and adjust oven rack to middle position. Spray 12-cup muffin tin with baking spray.
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2
Melt chocolate, butter, and mole in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir. Stir in sugar, espresso powder, cinnamon, vanilla, and 1/4 teaspoon salt. Transfer mixture to bowl of a stand mixer (if using a hand mixer, transfer mixture to a large bowl).
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3
Add flour and beat on medium-low speed until incorporated, about 30 seconds. Increase mixer speed to medium. Add eggs, one at a time, beating thoroughly after each addition. Increase speed to high and beat until mixture is creamy and lightens in color, about 1 minute. Cover bowl with plastic wrap and refrigerate mixture at least 30 minutes and up to 24 hours.
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4
Divide batter evenly among prepared muffin cups and bake 10 to 12 minutes, until cake-y outside but indented and gooey in the middle. Transfer tin to a cooling rack. Using a small spoon, carefully remove cakes from tins and transfer to plates. Serve warm with (optional) Kahlua-spiked whipped cream and (optional) sesame seeds.
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5
(Optional) Whip cream, Kahlua, and pinch of salt in chilled bowl until soft peaks form, about two to three minutes.
