Place at room temperature to gently dissolve the softened butter, then add the cream cheese at room temperature and stir to blend gently. Add sugar to it, mix well and cream it.

Add eggs one at a time and mix well each time. Add 2/3 of the sifted powder and mix it with a rubber spatula

Add the cooled coffee beans little by little and mix them with a spatula. When finished, add the kalua and mix; add the remaining powder and mix as if cutting with a rubber spatula. The dough is very watery, but don't worry about it because it has a fluffy taste after baking.

Place the dough in an unkipped piping bag and add 60 to 70 percent each in a pan. Place in a preheated oven at 175 and bake for about 20 to 22 minutes. Poke with a skewer and bake until the dough doesn't come out. Place the baked dough on a cooling net and let it cool.

Heat the milk in a pot and stir in dark chocolate and coffee powder until it melts without lumps. When completely melted, let the chocolate mix cool. In another bowl, gently beat the room temperature butter, then whisk the cooled chocolate mix. At this time, if the butter is too melted at room temperature, the frosting becomes watery, so you should pay attention to the room temperature of the butter.

Add the Chechin Sugar Powder in 3-4 times and mix thoroughly, then add the Kahlua and finish. You can squeeze the desired pod into a piping bag and squeeze it on top of the mini cake. When you squeeze frosting, the cake should be completely cold.