Preheat the oven to 160°C and prepare 24 cupcake cups. Crush the cookies and mix with 2 tbsp melted butter and 2 tbsp espresso. Put one tablespoon of the cookie mixture into the bottom of each cup and bake the bases for 5 minutes.

For the filling, melt the chocolate in a water bath and mix with hot espresso. In a separate bowl, beat the cream cheese until soft and add the condensed milk. Fold in the chocolate-coffee mixture until smooth, then add the eggs and lightly whip until smooth. Fill the cups ¾ full and bake for 15 minutes.

Don't worry if the top cracks slightly — it just means they're ready. Take them out and let cool completely.

Right before serving, whip some cream and pipe it on top, add chocolate-covered coffee beans and lightly dust with cocoa. Enjoy with coffee!