Preheat oven to 350 degrees. Spray with nonstick cooking spray or line a mini muffin pan with paper liners.
A box of cupcake mix (not cake mix) is exactly 9oz and best to use. Combine mix, sour cream, egg, coffee granules and water, mixing thoroughly. Divide batter into muffin cups and bake 8-10 minutes or until a toothpick inserted comes out clean.
Meanwhile, in medium bowl, combine cream cheese, confectioners' sugar and vanilla, mix till smooth, scraping edges to insure complete blending. Place filling into plastic decorating bag, secure and set aside.
Place whipped topping into decorating bag and set aside in refrigerator.
When cupcakes are done, remove them and indent centers with floured tart shaper or spoon. Cool at least 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur (I went over them twice). Cool completely.
Trim tips off decorating bags.Pipe cream cheese filling into well of each cupcake. Pipe whipped topping over filling, then sprinkle with cocoa powder.