• Preheat oven to 350°F. Line 24 standard muffin wells with paper liners or spray with non-stick cooking spray.
• 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.
• Using a large cookie scoop, distribute the batter between the prepared muffin wells; about 3 tablespoons of batter per well.
• 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.
• Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, top with your favorite buttercream recipe.

For a bundt cake:

• Pour the batter into 1 well-greased, 12-cup bundt cake pan.
• 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.
• If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.

For a layer cake:

• Pour batter evenly between 2 greased 9-inch cake pans.
• Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.
• Frost cooled cake with your favorite buttercream recipe.

For a 9x13-inch sheet cake:

• Pour batter into 1 greased 9x13-inch cake pan.
• Bake at 350°F for 35-40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
• Frost cooled cake with your favorite buttercream recipe.