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

To make the cupcakes, whip the egg whites 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 the dry ingredients together until well blended. Gently fold the egg yolk mixture into the whipped whites, then slowly fold in the dry mixture. Fill the 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 clean. Let cool completely in the pan before removing.

While the cupcakes are cooling, make the filling. Place the softened cream cheese and sweetener in a small bowl. Using a hand mixer, combine until smooth. Slowly add the cashew milk to thin the filling. Transfer the filling to a piping bag. Fill the cupcakes by poking a hole in the bottom of each cupcake and piping in the filling. Reserve a few tablespoons of the filling for the white swirl on the top. (Leave the reserved filling on the counter; if the filling sets in the refrigerator, it will become too hard to pipe.)

To make the ganache, place the butter and cream in a saucepot over medium heat, once simmering, remove from heat and add the chopped chocolate, sweetened and vanilla. Stir until smooth and thick.

Dunk the top of each cupcake into the ganache. Set the cupcakes upright on a serving platter. Place in the refrigerator for 5 minutes to set the ganache. Remove from the fridge and, using the reserved filling, pipe little swirls on the top of each cupcake, moving from one end to the other.

Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Allow to thaw to room temperature before serving.