1tablespooninstant espresso granules dissolved in 1/2 cup warm watersee note below
Instructions
Preheat oven to 350 degrees F. Line muffin tin 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 24 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.
Notes
My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
If you are using a different flavor of cake mix and pudding, simply omit the espresso granules and simply use 1/2 cup warm water.