KETO CHOCOLATE CUPCAKES

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Directions

• Preheat the oven to 180°C/350°F. Grease a 6-well jumbo muffin pan.
• To make the cupcakes, whip the egg whites until stiff peaks form in a mixing bowl. In a separate bowl, whisk together the egg yolks, sweetener, butter, and vanilla extract until well combined. In a third bowl, combine the dry ingredients and whisk until well combined. Fold the egg yolk mixture into the whipped whites gently, then gradually fold in the dry mixture.
  Fill each well in the greased pan about three-quarters full with the batter. Bake for 15 to 18 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow to cool completely in the pan before removing from the oven.
• Make the filling while the cupcakes are cooling: In a small bowl, combine the softened cream cheese and sweetener. Combine with a hand mixer until smooth. To thin the filling, gradually add
  the cashew milk. Fill a piping bag halfway with the filling. Fill the cupcakes by making a hole in the bottom of each one and piping the filling in. Save a few tablespoons of the filling for the white swirl on top. (Keep the reserved filling on the counter; if it hardens in the refrigerator, it will be difficult to pipe.)
• Place the butter and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water to make the ganache. Heat on low, stirring frequently, until the chocolate is just melted (don’t let it burn! ), then add the cream, sweetener, and vanilla extract. Stir until the mixture is smooth and thick.
• Dip the tops of the cupcakes in the ganache. Place the cupcakes on a serving platter, upright. Refrigerate for 5 minutes to allow the ganache to set. Remove from the refrigerator and, using the reserved filling, pipe small swirls on top of each cupcake, moving from one end to the other.
• Extras can be kept in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Before serving, allow to thaw to room temperature.