Gluten-Free, Low-Carb Chocolate Amaretto Cream Cheese Cupcakes

If you have no amaretto liqueur or don't want to use it, you can use almond syrup or almond essence instead.
SERVES 6 , 6 cupcakes (change servings and units)

chocolate batter
3 1/2 ounces almond flour
1 teaspoon guar gum or xanthan gum
2 ounces dark chocolate (at least 70 %)
2 eggs, separated
1/8 cup agave nectar
1 ounce butter
1/8 cup amaretto liqueur
1 teaspoon baking powder
cream cheese filling
2 1/2 ounces cream cheese
3 tablespoons amaretto liqueur
2 tablespoons maple syrup
1 tablespoon cornstarch
1 1/2 ounces butterscotch chocolate
Directions
1Preheat oven to 350° F (320° F when fan assisted).
2Cream cheese filling:.
3chop butterscotch chocolate (if you don't use chips).
4dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
5stir in cream cheese until creamy.
6stir in maple syrup.
7stir in chopped chocolate.
8chocolate batter:.
9combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
10beat egg whites until stiff peaks form, set aside.
11in a double boiler, melt chocolate and butter.
12in a seperate bowl, cream egg yolks and agave nectar.
13stir amaretto into melted butter-chocolate mix.
14cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
15stir dry ingredients into that cream.
16fold in egg whites.
17line six cupcake cups with paper liners.
18divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
19fill one dollop of cream cheese filling on top of each portion.
20cover with the second half of the chocolate batter.
21bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes