Chocolate Coconut-Filled Almond Cupcakes

For the ganache:
• 1 1/2 cups heavy cream
• 24 ounces milk-chocolate chips

For the cupcakes:
• 1/2 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 2 large eggs
• 3 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups cake flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, room temperature

For the filling:
• 14-ounce can sweetened condensed milk
• 7-ounce package sweetened coconut
• Whole almonds, to decorate

To make ganache, in a small saucepan over medium, heat the cream to a rolling boil. Do not let it overflow.

Place chocolate chips in a medium heat-safe bowl. Pour the hot cream over the chips. Tap the bowl on the table to settle the chips into the cream. Let sit for 2 minutes. Gently stir the mixture until it is homogenous and chips are melted. Refrigerate for several hours, stirring occasionally, until quite thick.

Meanwhile, prepare cupcakes. Heat the oven to 350 degrees. Line 18 muffin tins with paper liners or spritz with cooking spray.

In a small bowl, mix cocoa powder and boiling water. Set aside to cool.

In another small bowl, mix together eggs, remaining water, and vanilla.

Into a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. When the cocoa mixture has cooled, add it and the softened butter to the bowl, then beat on low until combined.

Increase mixer speed to medium and beat for 1.5 minutes. Add the egg mixture in 2 additions, mixing and scraping down the sides of the bowl in between.

Divide batter between the prepared muffin tins and bake 20 to 25 minutes, or until a toothpick inserted at the center comes out clean. Transfer to a wire rack to cool.

While the cupcakes bake, prepare the filling. In a skillet over low, combine the sweetened condensed milk and the coconut. Cook, stirring continuously, for about 10 minutes, or until the milk starts to hold its own path when a spoon is dragged across the bottom of the pan. Set aside to cool.

To assemble the cupcakes, use a paring knife to cut a small cone out of the top of each cupcake. Alternatively, use a melon baller to scoop out a hole. Fill the top of each cupcake with a teaspoonful of the coconut filling. Using a spatula or a piping bag, cover the top of each cupcake with the ganache frosting. Decorate each with a few whole almonds.