1
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
2
Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the heavy cream, water, and vanilla extract; set aside.
3
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4
With an electric mixer on medium speed, beat the butter and swerve until light and fluffy, about 3 minutes. Add the egg and beat until combined.
5
Reduce the mixer speed to low and add the almond flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
6
Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
7
Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
8
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
9
Reduce the mixer speed to low and add the swerve a little at a time, waiting until it is mostly incorporated before adding more.
10
Once all the swerve has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes.
11
Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary.
12
Frost the cupcakes as desired (I used the Wilton 1M decorating tip).
