1Preheat oven to 350 degrees F.Grease bottom of two 8-inch round cake pans.Add cinnamon chips on the cake pans.
2In a large bowl,combine cake mix,1 teaspoon expresso powder,water,oil and eggs.Add chopped hershey bars and crushed chocolate-covered expresso beans.Beat with electric mixer at low speed for 1 minute,scraping bowl constantly.Pour into prepared cake pans.
3Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean.Cool 10 minutes.Run knife around sides of pans to loosen.Remove cakes from pans;place on wire racks.Cool 1 hour or until completely cooled.
4For Expresso Marshmallow Filling;in a medium bowl,add heavy cream,coconut extract,marshmallow fluff and crushed chocolate-covered expresso beans,whisk together until blended and set aside.
5For Java Caramel Frosting;in a another medium bowl,combine whipped topping,cream cheese,expresso powder and caramel ice cream topping,mix well.Cover;refrigerate 30 minutes.
6Place 1 cake layer,top side down,on serving plate.Spread expresso marshmallow filling over the top.Top with second layer,top side up.
7Frost the sides and top of the cake with java caramel frosting.Sprinkle with crushed chocolate-covered expresso beans on top of the cake.Drizzle with butterscotch syrup all over the cake.