Preheat oven to 350 degrees and line pan with cupcake liners or mini cupcake liners.
Sift cake mix, flour and cocoa powder into a small bowl and set aside.
Combine oil, eggs, buttermilk, sour cream and both extracts and whisk until combined.
Pour dry ingredients into wet ingredients and mix for about a minute or two JUST until combined.
Fold in almonds and mini chocolate chips.
Fill cupcake liners 3/4 full for normal cupcakes or half way for mini cupcakes.
Bake for 16-20 minutes, or until an inserted knife comes out clean. Bake mini cupcakes 8-12 minutes or until knife comes out clean.
For the Frosting
Beat cream cheese and butter for 4 minutes. Add vanilla and coconut extract. If you want to make it coconut free, omit the extract and skip shredded coconut.
Slowly add powdered sugar until you reach your desired consistency. Scrape down bowl as needed.
Pipe coconut cream on cooled cupcakes or apply using a butter knife.
Toast coconut in pan or oven and roll in shredded coconut or sprinkle the top to garnish.
**Store in an air tight container for up to a week.