Step 1

Preheat the oven to 350ºF and line a muffin tin with parchment or silicone liners

Step 2

In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.

Step 3

Stir in the coffee about 1/4 cup at a time until the batter is thick but easily scoopable.

Step 4

Divide the batter evenly among the prepared muffin cups. Bake 20 to 25 minutes or until the tops are just firm to the touch.

Step 5

Remove from the oven and let cool completely in the pan.

Step 6

In a small bowl, stir together the hot water and espresso until coffee dissolves. Set aside.

Step 7

With an electric mixer, whip the cream until it forms stiff peaks. Set aside.

Step 8

In a medium bowl, beat the butter, cream cheese, and sweetener together until creamy. Add the coffee mixture and beat until combined. With a rubber spatula, fold in the whipped cream carefully until well combined.

Step 9

Spread the frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.