equivalent amount of liquid or powdered sweetener
(see here)
2 tablespoons unsweetened cashew milk or heavy
cream

ganache

2 tablespoons unsalted butter (or coconut oil if dairy-
free)
1 ounce unsweetened chocolate, chopped
¼ cup plus 1 tablespoon heavy cream (or full-fat
coconut milk if dairy-free)
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Grease a 6-well jumbo
   muffin pan.


2. To make the cupcakes, place the egg whites in a
   bowl and whip until stiff peaks form. In a second bowl,
   combine the egg yolks, sweetener, butter, and vanilla
   and whisk until well blended. In a third bowl, whisk
   together the dry ingredients until fully combined.
   Gently fold the egg yolk mixture into the whipped
   whites, then slowly fold in the dry mixture. Fill the
   greased pan with the batter, filling each well about
   three-quarters full. Bake for 15 to 18 minutes, until a
   toothpick inserted in the center of a cupcake comes out