Preheat the oven at 180 degree celcius.
Next, beat the eggs with a whisk for a minute. Not required to double in volume.
Then, add the brownie mix, instant coffee powder and melted butter. Use a wire whisk to give it a good mix until everything is well combined into a thick batter.
Spoon the batter into muffin tray, filling only 3/4th of each cavity.
Bake the brownies for 15 minutes at 180 degrees celcius.
When tested for doneness their will be batter stuck to the toothpick and thats the way it is suppose to be. Don't be tempted to overbake them. the brownies will loose its fudgy texture and become more cake like.
Once you take out the muffin tray press the top of the brownies with the back of the spoon to form brownie cups. Allow the brownies to remain in the tray for 5 minutes.
Take out the brownies from the tin by running over a sharp knife along the edges.
Fill up the brownie cups with coffee cream while it is warm or you can wait for the brownies to cool down and then fill it with coffee cream.