Biskvit: 1. Preheat oven to 350*F 2. In a standing mixer add eggs and start mixer on a low-medium speed. 3. Slowly add the sugar. 4. Once all the sugar is added, turn on mixer to high for 15 min and beat the eggs until they become fluffy. 5. In the meantime sift the flour through a sifter once into a bowl. 6. When the eggs and sugar are ready and fluffy, incorporate the flour with a wooden spoon by sifting the flour a second time into the egg batter. 7. Add the baking soda, vanilla, buttered rum and ground coffee beans and mix just until it is evenly distributed. 8. Line a cupcake pan with liners and with a cookie dough scooper, fill the cups 3/4 full. 9. Place into oven for 20-25 minutes or until golden brown. 10. Allow to cool. Cream: 1. In a standing mixer beat cream cheese until soft. 2. Place into a small bowl and set aside. 3. No need to wash the mixing bowl, just add the heavy whipping cream. 4. On medium speed add the powdered sugar. 5. Mix on high speed until the 2 ingredients until the it becomes thick and creamy and immediately turn off mixer. 6. Add the cream cheese to heavy whipping cream mix and incorporate the cream cheese with a wooden spoon. Mix well. 7. Fill a pastry bag that has a large flower pastry tip with the cream and decorated the top of the cupcake. 8. Sprinkle with cocoa powder and allow them to rest in the fridge covered for 2-4 hours. 9. Enjoy!