| 1.Heat oven to 375 degrees. Line 36 mini muffin cups with paper baking cups. 2.In a large bowl, dissolved coffee mix in water. Add cookie mix, oil, and egg. Stir until soft dough forms. Shape dough into 36 balls and place in muffin cups. 3.Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of spoon. Cool for 30 minutes. Remove from pan. 4.In a small bowl, stir frosting and liqueur until well blended. Add in cool whip. Mix until smooth. Spoon into cups. Top with espresso bean. Store covered in refrigerator. | 
