Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
In a large mixing bowl or stand mixer, combine the cake mix, eggs, oil, and coffee. Mix until smooth and well combined.
Fill each cupcake liner approximately 2/3 the way full only (careful not to exceed 2/3).
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow cupcakes to cool completely.
For the vanilla frosting, beat the butter in a large bowl on medium speed until creamy (approximately 2 minutes). Add the confectioner's sugar (powdered sugar) and vanilla extract. Beat on low speed for 30 seconds. After 30 seconds, increase speed to medium-high and beat for 2 minutes.
When the cupcakes have cooled completely, frost and sprinkle with coconut shavings.
Line a baking sheet with parchment paper. Layout the Pocky sticks, leaving space between each to drizzle chocolate.
Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds. Stir well and continue to microwave in 30-second intervals. Check that chocolate has completely melted.
Add the food coloring and mix well until combined.
Transfer the chocolate to a piping bag or ziplock bag with a small hole snipped in one corner. Pipe the chocolate over the sticks in the shape of a tree. Add sugar sprinkles, if desired.
Let cool at least for 20 minutes to harden up. You may speed things up by placing them in the fridge.
Gently push the bottoms of the trees into the tops of the cupcakes.