Servings: 24

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 (15.25 ounce) package devil's food cake mix (see note below)
  • 3 large eggs, lightly beaten
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)
  • 3/4 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 3/4 cup vegetable oil


  1. Directions:1
  2. Preheat oven to 350 degrees F
  3. Line muffin tin with paper liners or spray with non-stick cooking spray.2
  4. 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
  5. Beat for about two minutes on medium speed until well combined.3
  6. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.4
  7. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched
  8. Allow cupcakes to cool inside muffin tins for about 10 minutes.5
  9. Remove cupcakes from muffin tins and allow to fully cool on a wire rack
  10. Once cupcakes are cool, top with your favorite buttercream recipe.For CakesBundt Cake Directions: Pour the batter into a well-greased, 12-cup bundt cake pan
  11. Bake at 350 degrees F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean
  12. If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.For 2 9-inch Cake Layers: Pour batter evenly between 2 greased 9-inch cake pans
  13. Bake at 350 degrees F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean
  14. Frost cooled cake with your favorite buttercream recipe.

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