In the bowl of an electric mixer fitted with the paddle attachment; beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes, or until well blended. Scrape the sides of the bowl and mix again until all ingredients are well incorporated.
Line 2 cupcake pans with liners. Using an ice cream scoop or ¼ measuring cup, add one scoop of batter into each cupcake liner.
Bake the cupcakes for 15-20 minutes, or until a wooden toothpick comes out clean. Remove the cupcakes from the oven and let them cool for at least 15 minutes before removing them from the tray.