Preheat the oven to 350 degrees and line one and a half standard muffin tins with cupcake liners.

In a large bowl combine the eggs, coffee, and oil. Whisk until combined. Add the cake mix and whisk for 2 minutes. Divide the batter among the prepared muffin tins. Bake for 15-17 minutes or until a toothpick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then remove to a cooling rack to cool completely.

Combine the gelatin and water in a small microwavable bowl and let sit for 5 minutes or until it has solidified. Meanwhile, beat the cream, sugar, and vanilla just until soft peaks form.

Microwave the gelatin mixture for 5-10 seconds or until it is liquefied bit not hot. Give a little whisk to ensure everything is combined then with the mixer on low speed, drizzle the gelatin mixture into the whipped cream. Slowly increase the speed to medium-high and continue to whisk until firm peaks are achieved.

Frost the cupcakes and sprinkle with topping of your choice.