Mini Chocolate Tiramisu Cakes

This recipe was a HUGE hit! The boyf + 2 other friends said they were the best thing I've made so far. And they are so adorable! This is a Pampered Chef recipe. 
Taste: Really great tiramisu flavor: coffee, creamy, and little cheesy
Texture: The little brownies were moist
Would I make this again?: Yes, I have a lot of requests to make them again.

Mini Chocolate Tiramisu Cakes
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 (see Cook's Tip)
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)

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 bowl. 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.
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 basting brush; cool completely.
Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired. (or gold sprinkles!)

Yield: 24 cakes

Cook's Tips: If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.

To substitute coffee liqueur, combine 1/4 cup (50 mL) water, 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1–2 minutes or until sugar is dissolved; cool.