• Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
• Using a whisk, mix the 2 eggs for about 1 minute until frothy. Add the 3/4 cup sugar and mix for another minute until fully incorporated.
• Mix in the 1/2 cup sour cream, 3/4 cup milk, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 cup espresso, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
• Gently fold in the 1/2 cup cocoa powder until mostly combined. Once the flour is added, it will help mix all the cocoa powder in.
• Fold in the 1 1/2 cups of flour about ½ cup at a time, avoiding a flour explosion.
• Fill each Bundt pan cup about 2/3 full. Bake for 25-30 minutes, or until a toothpick inserted in the thickest part comes out mostly clean.
• Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack.

Chocolate Icing

• In a small bowl, mix together the 1 cup powdered sugar, 1 tablespoon plus 2 teaspoons of whole milk, and 1 tablespoon cocoa powder. Mix together until fully incorporated and smooth.
• Drizzle the icing over the bundt cakes. I just use a spoon for this. Let them rest for 10 minutes to let the icing firm up. Serve with ice cream for an even more decadent treat.