Preheat oven to 350 degrees. Prepare mini cake tin {or cupcake tin or cake pan} by brushing with butter {or using cupcake liners for cupcakes}.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.
In a smaller bowl, blend egg, milk, canola oil and whiskey. Add the wet mixture to the dry mixture and stir together until most of the dry spots and lumps are gone (but don't overmix).
Add hot coffee and mix until everything is well combined. {The batter will be thin.} Divide the batter evenly among tins, filling a little over halfway full.
Bake for about 18-20 minutes When they're done, a toothpick inserted in the center will come out mostly clean with some moist crumbs on it. Let the cakes cool for about 10 minutes before carefully removing from tins.
Make Whipped Cream: In a medium bowl, beat together the whipped cream ingredients until stiff peaks form, about 4-5 minutes.
Assemble: If making mini cakes, cut each cake in half using a serrated knife. Scoop whipped cream into a piping bag fitted with a decorative tip. Pipe cream between cake halves & finish with a decorative swirl on top.