Preheat the oven according to the box directions. Line 24 muffin tins with cupcake liners. Set aside.
Prepare the cake mix according to the package directions. Add the coffee extract/espresso and blend.
Spoon the batter into the prepared muffin tin. Bake according to package directions. Remove from the oven and set aside to fully cool.
Frosting:
In a large mixing bowl or stand mixer fitted with the paddle attachments, beat the butter until light and smooth. Add the marshmallow fluff, extract and salt, mixing well.
Add the powdered sugar in 2-3 increments and then milk/cream until it reaches a frosting consistency.
Place frosting into a large piping bag and pipe onto the cooled cupcakes or slather using an offset spatula.
Top with cupcake with peppermint candy pieces while still tacky.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Wait to sprinkle with candy cane until ready to serve.