Heat oven to 300°F. Spray mini bundt pan with non-stick baking spray; set aside.
Place chocolate chips and coffee in bowl and heat in microwave for 30 seconds; stir until smooth. Set aside.
In medium bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Using a stand mixer, beat egg on medium speed until pale yellow, about 1 minute. Add butter and beat for 30 seconds. Add sour cream and vanilla, mixing well.
Gradually pour in melted chocolate mixture and mix until well combined. With your stand mixer on a low setting, add in your dry ingredients. Mix until just combined.
Divide the batter evenly among bundt tins, about 1/3 cup.
Bake for 20 to 25 minutes, or until toothpick comes out clean.
Cool on wire rack for 10 minutes before removing from tin, and cool completely before glazing.
To make the glaze, just add all the ingredients to a small bowl and throughly mix. Sprinkle over cooled bundt cakes.
Garish and enjoy!