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1
Cakes: Sift together first 5 ingredients.
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2
Combine milk and coffee.
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3
Beat eggs, oil and granulated sugar in large bowl with mixer fitted with paddle attachment 5 min.
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4
Add dry ingredients alternately with wet ingredients, starting with half dry, then half wet, beating after each addition just until blended; repeat with the remaining ingredients.
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5
Spoon 3 oz.
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6
batter into each of 60 mini cake forms, sprayed with pan-release, if needed (or into each of 30 mini cake forms for trial recipe).
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7
Bake in 350 degrees F standard oven 20 min.
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8
or until cakes spring back when touched lightly in centers.
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9
Cool completely.
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10
Unmold, if disposable cake molds are not used.
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11
Icing: Beat cream cheese and powdered sugar in separate large bowl with mixer fitted with paddle attachment until well blended.
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12
Place chocolate in bowl.
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13
Add hot coffee; stir until chocolate is completely melted and mixture is well blended.
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14
Add half the chocolate mixture to cream cheese mixture; mix well.
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15
Add remaining chocolate mixture; fold in just until marbleized.
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16
Spoon into piping bag fitted with plain tip.
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17
Pipe 1 oz.
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18
frosting into center of each cake, filling and topping with a dollop of icing.
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19
Garnish with coffee beans.
