• Preheat oven to 350F (180C). Grease with butter a standard muffin tin.
• In a bowl whisk flour with cocoa powder, instant coffee, salt and baking soda. Set aside until ready to use.
• In another bowl mix the butter with both sugars until creamy. Add egg and vanilla and mix until well incorporated.
• Gradually incorporate flour mixture and chocolate chips.
• Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin tins.
• Bake for 12-13 minutes.  While still warm use a small jar to press down the center of each cookie
• Cool on the muffin tins for about 10 minutes. Transfer the cookie cups to a cooling rack to cool completely.

Prepare the filling.

• In a large bowl mix cream cheese until smooth. Add powdered sugar and  peanut butter  and mix until combined.
• In a separate bowl whip cream until stiff peaks form. Gradually incorporate into cream cheese mixture.
• Transfer the peanut butter filling into a piping bag fitted with 1M star tip and pipe the filling into the chocolate cookie cups.
• Refrigerate for at least 1 hour before serving.
• Decorate with grated chocolate if desired.