Preheat oven to 325F and line 15 muffins cups with paper liners (parchment ones are best for non-stickability). I realize this is an awkward number of cupcakes but it's how the recipe came out! I did my last 3 after the first 12 were baked.
In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, meringue powder, instant coffee, baking powder, and salt.
In a large bowl, beat coconut oil with sweetener until well combined. Beat in eggs and vanilla extract.
Beat in half of the almond flour mixture, and then almond milk.Beat in remaining almond flour mixture until well combined.
Fill each muffin cup about ⅔ full with batter and bake 18 to 22 minutes, until just firm to the touch and a tester inserted in the center comes out clean.
Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Using a knife or a 1 inch round cookie cutter, core each cupcake and cut just the top off each core (to put back on the filled cupcakes).
Cream Filling:
Remove can of coconut milk from the fridge and flip it upside down. Open can and pour off all the coconut water (reserve for smoothies or some other use).
Scoop out all of the coconut cream and place in large bowl.
Add 3 tablespoon powdered sweetener and vanilla extract and beat until it resembles whipped cream.
Spoon filling into center of each cupcake and then top with thin top from cupcake cores. You will have some leftover cream filling and will use some of it for the white squiggles across the top.
Refrigerate cupcakes while preparing ganache.
Chocolate Ganache:
Melt coconut oil, chocolate and sweetener in a small pot over low heat, stirring until smooth.
Stir in cocoa powder until smooth.
Let sit 20 to 30 minutes until thickened, (but don't let it completely cool or it will become too hard - you want it thick enough to spread over the tops of the cakes).
Remove cupcakes from fridge and use a spoon to spread ganache over the top of each. Chill until set.
For the white writing across the top, mix 2 tablespoon of leftover coconut cream filling with remaining 2 tablespoon powdered Swerve until smooth.
Spoon into a plastic baggie with the very tip cut off and pipe onto cooled cupcakes in whatever design you wish.