Prepare the Cupcake Batter: Preheat your oven to 350°F and line a muffin tin with paper liners. In a bowl, mix all the dry cupcake ingredients. In a separate bowl, whisk together the wet ingredients. Slowly combine the dry ingredients into the wet mixture and stir until smooth.

Bake the Cupcakes: Divide the batter evenly between 12 cupcake liners. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before adding the filling.

Make the Cream Filling: Using an electric mixer, beat the heavy whipping cream until stiff peaks form. Add in the powdered sweetener and mix until fully combined. Set aside.

Make the Chocolate Ganache: Heat the heavy cream in a saucepan over low-medium heat until it just starts to bubble. Remove from heat, add the sugar-free chocolate chips, and stir until smooth. Let it cool until it thickens slightly.

Fill the Cupcakes: Once the cupcakes have cooled, use a knife to cut a small circle out of the center of each cupcake. Remove the cut-out pieces, slice off the tops, and set aside. Fill each hole with a heaping tablespoon of whipped cream filling, then cover with the reserved cupcake tops.

Top with Ganache: Spread a thin layer of cooled chocolate ganache over each cupcake.

Add the Signature Swirl: For the signature white swirl, mix powdered sweetener with a few drops of water until smooth. Place the mixture in a small plastic bag, snip off the corner, and pipe the swirl onto each cupcake.

Chill and Enjoy: Refrigerate the cupcakes for about 30 minutes to let the ganache set before serving.