Step 1

Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.

Step 2

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

Step 3

Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Step 4

Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

Step 5

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, top with your favorite buttercream recipe.

Step 6

Pour the batter into a well-greased, 12-cup bundt cake pan.

Step 7

Bake at 350°F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

Step 8

If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.

Step 9

Pour batter evenly between 2 greased 9-inch cake pans.

Step 10

Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.

Step 11

Frost cooled cake with your favorite buttercream recipe.