Bake and Cool Cupcakes:

Bake the cupcakes as directed and allow them to cool fully.

Remove Cupcake Centers:

After cooling, use a 1-inch round cookie cutter or a sharp knife to remove the center of each cupcake, forming a 1-inch hole. Set aside the removed cores.

Dissolve Gelatin Mixture:

In a small bowl, add the water and sprinkle the gelatin over it. Whisk to blend. Microwave for about 30 seconds, then whisk again until the gelatin is fully dissolved. Let it sit for 10 minutes to cool.

Whip Cream Filling:

In a large bowl, combine the heavy cream, powdered sweetener, and vanilla extract. Start beating on high speed and gradually pour in the gelatin-water mixture. Continue beating until stiff peaks form.

Fill Cupcake Holes:

Using a spoon or piping bag, fill the center of each cupcake with the cream mixture until nearly full. Trim the top off each core and place it over the filling.

Prepare Chocolate Ganache:

In a medium bowl, combine the chocolate chips and allulose. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let it stand for a few minutes to melt, then whisk until the mixture is smooth.

Top with Ganache:

Allow the ganache to cool briefly until it thickens but remains pourable. Spoon it over the cupcakes, spreading to the edges. Refrigerate for 10 to 15 minutes to set.

Make Cream Cheese Frosting:

In a medium bowl, beat the cream cheese until smooth. Add the powdered sweetener and heavy cream, and beat until well combined.

Pipe Frosting Swirls:

Cut a small corner off a ziplock bag, fill it with the frosting, and pipe small swirls on top of each cupcake.