Preheat oven to 350°F and line a cupcake tin with paper liners.
Mix together cake mix, coffee, eggs, and extract together until well-incorporated, breaking up large lumps if needed.
Pour about 1/4 cup batter into each cupcake paper.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before topping.
Beat heavy whipping cream until soft peaks form. Add sugar and vanilla and continue whipping until thickened and almost to stiff peaks. If using a mixer, finish whipping by hand for a smoother result.
Dollop whipped cream on each cupcake and top with sprinkles, if desired.