Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth and creamy.
Grease the sections of a muffin tin very well, and fill each one about ¾ of the way full with the batter. Do not use any cupcake liners.
Bake for 25-30 minutes until completely cooked through.
Let the cakes cool to room temperature, and then cut the rounded tops off of each one to create a flat surface.
Using a knife or a small round cookie cutter, cut a rounded section out of the bottom of each cupcake, being careful not to cut all of the way through the top of the cake. You can see the photo for reference.
Cut most of the small circular section that you remove from the cake off, leaving just a cap to fit back into place when you are done filling the center of the cake.
Add the cream cheese, two tablespoons of the Swerve confectioner sugar substitute and ½ teaspoon of vanilla extract to a mixing bowl, and beat on high until creamy. Remove, and set aside in a bowl.
In a mixing bowl, beat the ½ cup of heavy whipping cream and 1 tablespoon of Swerve confectioners sugar substitute on high until soft peaks are formed.
Fold the cream cheese mixture into the whipped cream mixture to form your filling.
Place the filling into a piping bag, and fill the center of each of the cakes, placing the cake cap back on the bottom of each cake when you are done.
In a microwave safe bowl, combine the Lily’s baking chips and coconut oil. Microwave at 30 second intervals until completely melted and combined.
Once cooled slightly, use the chocolate to coat the entire outside of each of the filled cakes. Place the cakes into the freezer for 30 minutes to set before serving.