CAKES: SIFT together first 5 ingredients.
COMBINE milk and coffee.
BEAT eggs, oil and granulated sugar in large bowl with mixer fitted with paddle attachment 5 min. Add dry ingredients alternately with wet ingredients, starting with half dry, then half wet, beating after each addition just until blended; repeat with the remaining ingredients.
SPOON 3 oz. batter into each of 60 mini cake forms, sprayed with pan-release, if needed (or into each of 30 mini cake forms for trial recipe).
BAKE in 350ºF standard oven 20 min. or until cakes spring back when touched lightly in centers. Cool completely. Unmold, if disposable cake molds are not used.
ICING: BEAT cream cheese and powdered sugar in separate large bowl with mixer fitted with paddle attachment until well blended.
PLACE chocolate in bowl. Add hot coffee; stir until chocolate is completely melted and mixture is well blended. Add half the chocolate mixture to cream cheese mixture; mix well. Add remaining chocolate mixture; fold in just until marbleized. Spoon into piping bag fitted with plain tip. Pipe 1 oz. frosting into center of each cake, filling and topping with a dollop of icing. Garnish with coffee beans.