Let’s get things started with preheating the oven to 375°F. Set aside a muffin tin with 6 paper cups.
Whisk the eggs with the coconut milk, the sugar substitute of your choice, 3 tablespoons of butter and the black food coloring. After whisking these in a medium bowl, set it to the side.
Whisk together the coconut flour, baking powder, cocoa powder, baking soda and salt in a small bowl. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, allow to cool by setting on a wire rack.
Make Frosting: Use an electric mixer to beat the cream cheese until it is smooth. Finally add the butter and beat for another minute until smooth.
Add the erythritol; after adding it, add the vanilla and food coloring as needed. If needed you can add a pinch of stevia. Frost the cupcakes either by hand or with a piping bag if that’s how you prefer.