Instructions: Preheat oven to 350ºF. Line mini cupcake pans. Mix cake mix according to instructions
on box; adding instant coffee powder. Scoop batter into prepared mini cupcake pans. Bake for 8 minutes or until cupcake springs back when top is pressed. Cool in pan for 10 minutes. Remove from pan to cooling rack. Cool completely before assembling mini Tiramisu cups.
Coffee Cream Cheese Filling:
In a large mixing bowl, beat cream cheese, 1/2 cup powdered sugar and coffee flavoring until smooth. Fill a pastry bag with filling. Cut a small hole in the tip of the pastry bag.
Mix prepared coffee and coffee flavor in a small bowl and set aside.
Whipped Cream Topping
Pour heavy cream into a cold metal mixing bowl. Using a whisk attachment, beat cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating for another 30 seconds. Increase speed to high and beat until cream starts to slightly thicken. Decrease speed and slowly add 1/4 cup sugar and vanilla. Increase speed and whip until cream forms stiff peaks. Fill a pastry bag with topping. Cut a small hole in the tip of the pastry bag.
Assembly Instructions: Using a wooden skewers, poke 5-6 small holes in cupcakes. Cut cupcake in half. Place one-half of the cupcake in each small plastic shot glass. Spoon ¼ teaspoon coffee drizzle onto the cupcake. Pipe a small amount of coffee cream cheese filling on top of the cupcake. Place the second half of the cupcake on top of the filling. Again, spoon ¼ teaspoon coffee drizzle onto the second half of the cupcake, and pipe a small amount of coffee cream cheese filling on top of the second half of the cupcake. Pipe whipped cream topping using a #1M tip. Sprinkle with cocoa powder. Insert wafer cookie stick. Refrigerate until served.