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1
Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners.
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2
Whisk the whole eggs and egg whites in a large bowl.
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3
Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
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4
Whisk the flour, sugar, baking powder and salt in a large bowl.
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5
Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes.
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6
Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute.
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7
Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
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8
Divide the batter among the prepared cups, filling each about halfway.
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9
Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes.
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10
Let cool in the pans 10 minutes; transfer to racks to cool completely.
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11
Make the topping: Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan.
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12
Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes.
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13
Cool completely.
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14
Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.
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15
Whisk to combine.
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16
Keep warm.
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17
Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact.
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18
Spoon 1 teaspoon glaze on top and garnish with 2 almonds.
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19
Refrigerate until the glaze sets, about 20 minutes.
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20
Photograph by Con Poulos
