Which containers should I use for souffles?
Out of each of these I would say the tea cups although I really think you would be better to purchase/borrow a souffle dish. The souffle needs to rise and a vertical makes this far easier. 

I wouldn't use anything metal is it may get too hot too quickly and overcook the outside of the souffle. 

Something else you might want to try is to use a casserole dish but make sides from heavy duty aluminium foil (about 6 inches high should do) or use a deep baking tin.