TRIPLE CHOCOLATE COCONUT-FILLED CUPCAKES (Lauren's Latest.com)

Cake:
1/4 cup butter
1/2 cup semi sweet chocolate chips
1/3 cup coconut oil
1 1/4 cup granulated sugar
2 whole eggs
1/2 teaspoon vanilla extract
1/2 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup all purpose flour
1/2 cup sour cream
1/2 cup milk
Filling:
1/2 cup white chocolate chips or melting discs
4 oz. cream cheese, softened
1/2 cup shredded sweetened coconut 
Frosting:
3/4 cup butter, softened
1/2 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup milk
1 1/2 plain whipped cream (3/4c heavy creamed whipped with a mixer)
Topping:
1/3 cup shredded sweetened coconut, lightly toasted

Preheat oven to 350*. Line cupcake pans with 16 paper liners, set aside.

Place butter and chocolate chips in a small bowl. Microwave until butter has melted. Stir mixture until residual heat from the butter has melted chocolate chips completely. Stir in coconut butter to melt. Pour melted mixture into a larger bowl and whip with granulated sugar. Stir in eggs and vanilla. Sift cocoa, salt, baking soda and flour. Slowly stir dry ingredients to wet ingredients until barely incorporated. Carefully fold in sour cream and milk. Batter will be thick. Scoop into prepared pans to be 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and set aside to cool.

To make the filling, melt white chocolate chips in a small bowl. Once chocolate is melted thoroughly, whip with cream cheese and then stir in coconut.

Once cupcakes are cooled completely, scoop small hole into top of cake {about 3/4 inch in diameter and 1/2 inch deep}. Spoon coconut filling evenly into the small holes. Set aside.

For the frosting, whip butter, cocoa, vanilla and powdered sugar together. While mixer is on low speed, stream in milk. Scrape sides and bottom of bowl and whip on high speed for 2 minutes. Carefully fold in whipped cream. Frost cupcakes and top with toasted coconut. Store in refrigerator until ready to serve.