Pre-heat oven to 350*F.

In a bowl, mix together your dry ingredients (not including the cocoa powder and sweetener). Set aside.

In another measuring cup or bowl, add the 1 cup of cream and 1/2 a tablespoon of vinegar. Set aside. During this time, also make sure your sweetener is measured out in a small bowl and your coconut oil is in another small dish, melted and ready to go.

In a stand mixer or using a hand mixer, beat your egg whites for about 30s before adding your sweetener (turn the speed down at first so you don't cause the sweetener to fly up). Increase the speed and beat the egg whites and sweetener until soft but not stiff peaks can be formed (~2-3min).

Now add your coconut oil and vanilla extract and beat again until smooth. After the mixture is smooth, turn the mixer off. If using a stand mixer, now is a good time to swap out the whisk attachment for the paddle one. If using an electric mixer, just use a spoon for this next part.

Mix in your dry ingredient mixture and cream + vinegar mixture slowly, alternating until both are blended in.

Once you have a thick batter, transfer half of it to a separate bowl and add your 1/4 cup cocoa powder, 1/4 cup light cream and 1 tbsp powdered monkfruit/erythritol sweeter. Mix with a spoon until everything is combined.

Place the chocolate batter back in the bowl with the regular batter and just gently fold them together so they are somewhat mixed.

Place liners in a muffin tray or grease each muffin tin then begin scooping your batter using a muffin scoop and evenly disperse it between 12 muffin tins.

To make the frosting, add your softened cream cheese and butter to your stand mixer and use the whisk attachment to beat the two together until smooth and fluffy (alternatively you can just use a hand mixer).

Add your vanilla extract and sweetener and beat again until smooth. Transfer JUST OVER half of your mixture to another bowl and set aside (this will be your vanilla portion).

Melt your chocolate-chips and 1/2 a tablespoon butter in the microwave, stirring between every 30s until smooth.

Add the melted chocolate and espresso powder to the batter still in your mixing bowl and mix again until smooth, light and fluffy.

To frost the cupcakes, use a frosting bag and an icing tip of your choice. Take small alternating scoops of both the vanilla and chocolate frosting and use them to fill an icing bag. (Alternatively you can just use a plastic ziplock, fill it and and cut off the corner for this).

Pipe the frosting in a circular motion over the top of each cupcake.