Preheat your oven to 350°F (175°C). Grease the mini bundt cake pan with oil and dust it with flour. Tap out any excess flour by inverting the pan. Set aside.

In a medium bowl, combine the flour, coca powder, baking powder, and salt. Mix well and set aside.

In another bowl, use a hand mixer to beat the butter and sugar for 2-3 minutes until light and creamy using a hand mixer or stand mixer.

Add the eggs, one at a time, beating well after each addition. Then, add the sour cream, oil, and vanilla extract, mixing until fully combined.

Slowly add the flour mixture to the wet ingredients, mixing until everything is well incorporated.

Pour the warm, freshly brewed coffee into the batter and gently mix until just combined, being careful not to overmix.

Use a piping bag or spoon to fill each cavity of the prepared mini bundt cake pan up to ⅔ full. Smooth the tops if needed.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and let the mini bundt cakes cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack to release the cakes. Allow them to cool completely for another 10 minutes.

While the cakes cool, prepare the chocolate ganache by combining chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring after each, until smooth and pourable.

Once the cakes have cooled, drizzle the chocolate ganache over the tops of the mini chocolate bundts. Enjoy these delightful treats!