Step 1

Preheat oven to 350 degrees F. If making cupcakes, fill a muffin pan with cupcake papers. If making an 8 inch layer cake, grease two 8 inch pans with nonstick baking spray and place a parchment paper circle in the bottom of each pan.

Step 2

In a large mixing bowl, add in the chocolate cake mix, cocoa powder, sugar, and instant pudding. Stir with a spatula until combined.

Step 3

Add in coffee, vegetable oil, eggs, sour cream, and vanilla extract, Whisk until the eggs are incorporated and the batter is smooth.

Step 4

For cupcakes, fill about 2/3 full with cake batter. Place in the preheated oven and bake for 15 to 19 minutes or until done. Insert a toothpick in the center of one of the cupcakes that's in the center cavity of the pan. If it comes out clean or with moist crumbs, they're done.

Step 5

For 8 inch cakes, divide the batter into the prepared pans. Spread the batter out evenly. Place in the preheated oven and bake for 30 to 35 minutes or until done. Place a toothpick in the center of the cakes and if it comes out clean or with moist crumbs, it's done.

Step 6

Let the cakes cool in the cake pan for about 20 to 30 minutes before turning out onto a wire rack to cool completely. The top will be sticky and may stick to the wire rack.

Step 7

Once cooled, place on a cake board that has about 1 tablespoon of frosting spread on it and frost.