Heat oven to 350°F. Grease 48 mini muffin cups with shortening.
In large bowl, stir brownie mix, water, oil, eggs and coffee powder with spoon until blended. Divide batter evenly among muffin cups.
Bake 15 to 17 minutes or until toothpick comes out clean. Cool completely in pans on cooling rack. Remove from pans; place petits fours upside down on cooling rack with foil underneath rack.
In 1-quart saucepan, heat whipping cream and chocolate chips over low heat, stirring constantly, until chips can be stirred smooth. Remove from heat. Spoon chocolate mixture evenly over petits fours, covering completely. Sprinkle 1 teaspoon crushed peppermint candies on each. Refrigerate 30 minutes or until chocolate is firm.