Pre-heat oven to 350*F.
In a large bowl, whisk together all of your dry cupcake ingredients, including the sweetener.
In a separate measuring cup, add your 1/4 cup cream, 3/4 cup (or whichever milk/cream you choose to use) + 1 tsp vinegar. Stir, then set aside.
In another small bowl, whisk together your 3 eggs and vanilla extract.
Now add your milk/cream and vinegar mixture to the dry ingredients along with the egg mixture. Mix until a thick batter starts to form.
Next, add in your coconut oil and hot coffee. Stir gently being careful not to splash the liquid, until a nice smooth batter forms and all of the liquid is incorporated.
Line two muffin trays with 20 wrappers (I like to spray mine with a little oil as well to prevent sticking) then use a muffin scoop to evenly disperse the batter between the 20 tins.
Bake the cupcakes for 25-35min (mine took closer to 30 but our oven tends to take longer in general so give them a test with a tooth-pick at the 20min mark, it should come out ALMOST clean, almond flour tends to leave little bits of batter on the toothpick even when they are pretty much done so take that into account).
Let the muffins cool (don't worry if your middles sink a bit, see my tip above about this).
While your muffins bake/cool you can prepare the frosting by beating together your cream cheese and butter in a stand mixer or with a hand mixer until light and fluffy.
Next add in your vanilla extract, coffee granules (mixed with 1 tbsp water until dissolved), sweetener, and a pinch of salt. Beat to combine. (You can technically stop here if you want a vanilla coffee frosting or continue on for the chocolate frosting...you can also see my tip above about how to make a two-toned frosting that's delicious and looks amazing!)
Finally, combine your chocolate-chips and 1/2 tbsp coconut oil in a microwavable bowl and microwave in 30s increments, stirring in-between until melted.
Let the melted chocolate cool slightly before adding it to the rest of your frosting ingredients and beating once again until combined.
Use a spatula to scoop the frosting into a piping bag and using a round tip, pipe frosting in a circular motion over the tops of all the cupcakes (alternatively you can also just use a large ziplock bag, fill it with frosting, cut off the corner and pipe it that way). And there you have it! Enjoy! Store the cupcakes in the fridge in an airtight container for up to a week or freeze them to keep them fresh longer! Enjoy your Keto Cappuccino Cupcakes!