Preheat oven to 350 degrees. Grease the bundt charm pan with non-stick cooking spray.
In a large mixing bowl, add the butter and granulated sugar. Mix until light and fluffy about 3 minutes.
Add in the vanilla extract, instant coffee, and the eggs one at a time. Mix until each egg is incorporated. Scrape down the sides of the bowl.
In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
Add about 1 tablespoon of batter to each of the bundt charm cavities. Tap the pan on the counter a few times to release the air bubbles.
Place into the oven and bake for 12 minutes or until done.
Turn out onto a cooling rack and let cool completely.
Glaze
In a bowl, add in the powdered sugar, butter vanilla emulsion, and milk.
Whisk until a glaze forms. It should be running.
Place a piece of wax paper under the cooling rack with the tiny bundt cakes.
Pour the glaze over top of the cakes and let the extra glaze drip off. Scrape the glaze off the wax paper and reuse if needed.
Let the cakes set up until the glaze isn't sticky anymore. About 1 ½ - 2 hours. Store in an air tight container.