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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a bowl and set it aside.
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3. In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together.
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4. Add cake mix and pudding mix, stir until combined.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Topping: Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered sugar until you reach your desired consistency.
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7. Pipe your topping onto cooled cupcakes.
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8. Use a knife to smooth out the topping.
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9. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth.
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10. Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools.