In a mixing bowl, combine all of the ingredients for the cake, and blend them on high until smooth and creamy.
Place 8 cupcake liners into a muffin tin, and fill them almost all of the way to the top with the batter.
Bake for 25-30 minutes until cooked completely through.
Let the cupcakes cool to room temperature.
In a mixing bowl, combine ¼ cup heavy whipping cream, ¼ cup Swerve confectioners sugar substitute and ½ teaspoon of vanilla extract. Beat on high until the ingredients are whipped to form soft peaks.
Sprinkle the xanthan gum over the filling mixture a little at a time, stirring in between until the consistency is that of marshmallow fluff.
Cut a circular cone shape out of the top of each of the muffins, and trim the bottom of the cone off so that only a cake cap remains. This will provide you with a hole in the center of the cupcake for filling, and a cap to place back on top when you are done. See the photo for reference.
Place the filling into a piping bag, and fill the center of each cupcake, placing the cake cap back on top when you are finished.
In a microwave safe bowl, combine the Lily’s baking chips with the coconut oil, and microwave for one minute. Stir to make sure the chocolate is completely melted and combined with the coconut oil.
Cover the top of each of the filled cupcakes with the chocolate, and set in the freezer for 15 minutes.
While the chocolate is setting, beat the ingredients for the icing on high, adding 1 tablespoon of heavy whipping cream at a time until you reach your desired consistency.
Place the icing mixture into a piping bag, and create icing swirls all across the top of each cupcake.