Preheat oven to 375° and line a 12-cup muffin tin with paper liners. In a small saucepan, melt chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in eggs, sugar, and cocoa powder.
Divide mixture among the liners (fill about 1⁄4" from the top). Bake until a wooden toothpick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).
Make the frosting: In a large bowl using a hand mixer, beat heavy cream, coconut milk, sugar, and salt, gradually increasing speed until medium peaks form, 2 to 4 minutes.
Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.
Drizzle with melted chocolate and serve.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/almond-joy-cupcakes/