To begin, heat your oven to 350 degrees Fahrenheit before cooking.

Combine all the ingredients for the cake in a big bowl, including cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt, and vanilla. Mix everything well using a hand mixer or whisk, and make sure to scrape down the sides of the bowl to ensure all dry ingredients are fully incorporated.

Coat a mini muffin pan with grease and pour batter into each tin. You will have enough batter for two tins, allowing you to bake the muffins in two rounds if needed.

Place in the oven and bake for 10-12 minutes, then test the doneness with a toothpick.

Take out the cake bites from the pan once they have cooled for a few minutes and place them on a platter.

After letting the cake bites cool, prepare the icing.

Melt the butter in a saucepan on medium heat, then mix in the cocoa powder and heavy cream until the mixture is smooth. Bring it to a boil, then take the saucepan off the heat.

Add vanilla, powdered sugar, and chopped pecans to the mixture, and blend with a hand mixer if needed to achieve a smooth consistency.

Once the cakes are still warm, carefully drizzle one tablespoon of the frosting over each cake bite. It is important to move quickly as the frosting can harden and become crystallized rapidly.