Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C).
Step 2: Prepare the Muffin Tin. Line your muffin tin with cupcake liners to prevent sticking.
Step 3: Melt the Chocolate. In a medium microwave-safe bowl, combine butter and semi-sweet chocolate chips. Microwave until melted.
Step 4: Mix Wet Ingredients. In a large bowl, whisk together the melted chocolate mixture, coconut butter, and sugar. Add eggs, vanilla, and sour cream.
Step 5: Combine Dry Ingredients. Sift together cocoa powder, salt, baking soda, and flour. Gradually add to wet ingredients with whole milk.
Step 6: Fold in the Chocolate Chips. Gently fold in white chocolate chips and shredded coconut.
Step 7: Fill the Muffin Tin. Scoop batter into the prepared muffin tin, filling each liner about 2/3 full.
Step 8: Bake. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool for 5 minutes.
Step 9: Prepare the Frosting. Beat cream cheese and butter until creamy. Gradually add cocoa powder, vanilla, and powdered sugar with milk.
Step 10: Frost the Cupcakes. Once cooled, frost the cupcakes generously with the chocolate cream cheese frosting.
Step 11: Add Whipped Cream and Toasted Coconut. Top each cupcake with whipped cream and sprinkle with toasted coconut.
