Preheat the oven to 350 degrees and line two muffin tins with paper liners. Set aside.

In a large mixing bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, and coffee. Mix for 2 minutes, or until well combined.

Divide the batter evenly between the two prepared muffin tins, roughly 1/4 cup per cupcake.

Bake 15-18 minutes or until the top of the cakes bounce back or a toothpick comes out clean.

Remove immediately from the tins and allow to cool completely before frosting.

Bake and frost the cupcakes as directed. Prep a work surface with a plate or cutting board to help reduce the mess while decorating.

Place the marshmallows in a microwave safe bowl.

Heat for 30 seconds.

Stir until the marshmallows are cool enough to handle, but not too hard.

Use fingers from both hands to stretch a small bit of marshmallow into stringy strands.

Gently cover the top of each cupcake with a strand, securing the edges to the cupcake liners if necessary.

Continue to pull and stretch marshmallow strings until all cupcakes are covered, adding up to 2 marshmallow webs to cupcakes if necessary.