Preheat oven to 350 degrees F. Add paper liners to a muffin tin. Set aside.
In a bowl, mix the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time, just until eggs are combined. Mix in vanilla and beat until blended.
Add the flour, dark cocoa powder, baking powder and salt.
Add the milk to the flour mixture a little at a time, beating just until everything is combined.
Spoon batter into cupcake tins lined with paper liners or lightly greased, to ⅔ full.
Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it comes out clean with no batter or crumbs, the cupcakes are ready.
Let cupcakes rest in pan for 2-3 minutes before removing to racks to cool completely.
In a large bowl, mix together the sweetened condensed milk, coconut and coconut extract paste until completely combined.
Using a melon baller, or tiny scoop, coming in from the top of the cupcake, remove a bit of the cake down through the center. Reserve the little cake ball. Fill the center of each cupcake with the coconut cream and place the remaining cake back on top pushing down gently to fill the hole.
Repeat with all cupcakes.
When ready to frost the cupcakes, melt the butter. In a large bowl combine the melted butter and cocoa. Add powdered sugar and milk, alternating a little at a time, until combined. Beat until frosting is spreadable or able to be piped. Add coconut paste. Mix well.
Fill piping bag and pipe the frosting on top of each cupcake.
Sprinkle with shredded coconut and chopped almonds. Use sprinkles for a fun back to school treat.