Yield: 24 cakes
Ingredients:
Cakes 1 small pkg (9 oz/250 g) devil’s food cake mix 1/4 cup (50 mL) sour cream
1 egg 1 tbsp (15 mL) instant coffee granules 1 tbsp (15 mL) water 1/3 cup (75 mL) coffee liqueur
Filling & Topping 1 1/2 cups (375 mL) thawed frozen whipped topping 8 oz (250 g) mascarpone or cream cheese, room temperature 1/4 cup (50 mL) powdered sugar 2 tsp (10 mL) vanilla extract Unsweetened cocoa powder (optional)
If you can’t find a small Devil’s Food mix, then just use 1-2/3 cups of cake mix from a standard size box. You’ll ignore the box directions and stir in sour cream, eggs, and instant coffee dissolved in a little water. This makes for a thick batter (like brownies) and a wonderful coffee-flavored, fudgey cake.
Directions:
Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.
Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside. Remove pan from oven to Stackable Cooling Rack.
Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef’s Silicone Basting Brush; cool completely. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.
I used my new Small Mix n’ Scraper for combining the mixture. It’s a stirring spoon and scraper in one. Perfect for projects like this! 
Then, I divided the batter into my Deluxe Mini Muffin Pan. Bake for 8-10 minutes at 350 degrees. Move to a Stackable Cooling Rack.
While the mini-cakes bake, dig out your coffee flavored liqueur, such as Kahlua. 
Using a Chef’s Silicone Basting Brush, I brushed the Kahlua over the tops of each mini cake. After brushing, I let the liqueur soak in, then I went back through and brushed em’ all again. I kept brushing until I used up the recommended amount of Kahlua. Mmmm…dessert AND a shot!The recipe says to remove the cakes from the pan to the cooling rack before brushing with the liqueur. However, I would leave them in the pan for this step. It will reduce the mess made from the liqueur dripping onto your countertop. 
While the mini-cakes finish cooling, mix marscapone cheese or cream cheese together with powdered sugar and vanilla. I put the mixture in a plastic baggie, then cut off the corner and piped it onto the cakes.
Top em’ off with some whipped topping piped over the cheese layer and a dusting of cocoa powder. 
There you have it, lovely lil’ bite-sized desserts in less than an hour!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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