Prepare the cupcakes according to the recipe. Let cool completely.

Once cool, use a small (1-inch) round cookie cutter to cut out the center of each cupcake. You can also use a sharp knife to cut a 1 inch round hole. Reserve the cores of the cupcakes.

Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.

In a large bowl, combine the cream, sweetener, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.

Spoon or pipe the filling into the center of each cored cupcake, filling almost to the top. Cut the very top off of the cores and place overtop the filling.

Place the chocolate chips and the allulose in a medium bowl. Heat the cream until simmering, then pour overtop the chocolate chips. Let sit a few minutes to melt, then whisk until smooth.

Let cool a few minutes until thickened but still pourable. Spoon over the tops of the cupcakes and spread to the edges. Refrigerate 10 to 15 minutes to firm up.

In a medium bowl, beat the cream cheese until smooth. Beat in the powdered sweetener and the heavy cream.

Snip off a small bit of the corner of a ziplock bag. Place the frosting inside and pipe little swirls across the top of each cupcake.