Doctored Cake Mix

1. Preheat oven to 350°F. Line 24 standard muffin wells with paper liners or spray with non-stick cooking spray.
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.
3. Using a large cookie scoop, distribute the batter between the prepared muffin wells; about 3 tablespoons of batter per well.
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.
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.

For a bundt cake:

1. Pour the batter into 1 well-greased, 12-cup bundt cake pan.
2. 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.
3. If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.

For a layer cake:

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

For a 9x13-inch sheet cake:

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