For the cakes: preheat oven to 350 degrees and line 6 muffin tins with paper liners.
In a medium bowl, beat eggs well. Stir in coconut oil, coconut milk, vanilla and sucralose (Splenda) . In a smaller bowl, sift together coconut flour, baking powder, salt and Swerve (erythritol), if using.
Stir dry ingredients into wet and mix well. If batter seems too thick, add a bit more coconut milk until it resembles cake/pancake batter.
Divide batter evenly among prepared muffin tins. Bake 20-25 minutes or until the tops of cupcakes spring back when touched lightly and a tester inserted into the middle comes out clean. Let cool in pan.
For the buttercream frosting:
Whip cream with an electric mixer until it forms stiff peaks. Set aside.
In a medium bowl, beat cream cheese and butter together until smooth. Beat in cocoa powder and stevia or other artificial sweetener. Carefully fold in whipped cream and stir until combined. It may look slightly lumpy at this point. Pour melted chocolate into bowl and mix with a rubber spatula until chocolate is combined and mixture is smooth.
Pipe or spread buttercream on cooled cupcakes. Sprinkle with shredded coconut