Preheat oven to 350°F. Spray cavities of Wilton Petite Loaf Pan with vegetable pan spray.
In small bowl, dissolve instant coffee into boiling water; set aside to cool.
In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla, chocolate, and coffee; mix well. Add flour mixture alternately with buttermilk, starting and ending with flour; mix well. Stir in chocolate chips. Pour into prepared pans.
Bake 16 to 18 minutes or until cake tester inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling grid and cool completely before icing.
In microwave-safe bowl, heat chocolate chips and cream for one minute on 50% power; stir to combine. Continue heating
at 30 second intervals until chips are melted and combined with cream. Let stand until thickened slightly. Spread the tops of each cake with a layer of chocolate cream; sprinkle with cookie crumbs, pressing lightly into chocolate. Insert skeleton candies.