In a large bowl, add the softened butter and powdered sugar. Mix with a spatula until combined, then use an electric mixer to beat until light, fluffy, and pale in colour.

Add the egg gradually in small batches, mixing well after each addition until fully incorporated and smooth.

Pour in the coffee and mix until evenly combined.

Sift in the cake flour and cocoa powder. Gently fold the mixture with a spatula until no dry flour remains and a smooth dough forms. Be careful not to overmix.

Divide the dough into portions of about 40g each and roll them into balls. Place them onto a lined baking tray and gently flatten the center of each one.

Preheat the oven to 170°C and bake the cookies on the middle rack for about 20 minutes, until the edges are set and the tops look slightly dry.

Remove from the oven and let them cool completely on a wire rack.

In a bowl, beat the softened cream cheese with granulated sugar until completely smooth and lump-free.

Add the whipping cream and mix until well combined.

Add the coffee and continue mixing until the filling is smooth, creamy, and slightly thickened. Transfer to a piping bag.

Once the cookies are fully cooled, pipe the cream cheese filling onto the flattened center of each cookie.

Lightly dust cocoa powder over the top using a sieve.

Serve immediately or chill slightly for a firmer texture.