Preheat oven to 350 degrees F and line a muffin tin with paper cupcake liners. Set aside.
Place butter, sugar, brown sugar, egg, and peppermint extract into a large bowl.
Mix until well combined, using a hand (or stand) mixer.
To the bowl, add flour, cocoa powder, instant coffee, baking soda, and salt.
Mix until well combined.
Stir in mini chocolate chips.
Use a large cookie scoop to scoop batter into the prepared muffin tin.
Bake in preheated oven for 15-20 minutes, or until the cookies have cooked through.
Remove from oven and immediately use a shot glass to gently press a divot into each cookie to create a well.
Cool completely before moving onto the next step.
Place chopped chocolate, instant coffee, sweetened condensed milk, and peppermint extract into a large bowl.
Microwave for 60 seconds.
Stir. Microwave for additional time if chocolate hasn’t fully melted.
Use a medium sized cookie scoop to scoop the mixture into the cookie cups.
If topping with crushed peppermint, top now.
Serve with topping suggestions (see notes below).
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