In a small saucepan over medium-low heat, HEAT all filling ingredients, STIRRING often, until chocolate melts and mixture is smooth; REMOVE from heat; SET aside.

In a small bowl, WHISK flour and baking powder until blended.

ADD vanilla and almond extracts to milk.

In a medium bowl, BEAT butter with an electric mixer on high speed until pale, about one minute; gradually ADD sugar and BEAT until fluffy.

Reduce speed to medium; ADD egg and yolk; BEAT until blended (mixture may look curdled).

Reduce speed to low; Alternately BEAT in flour and milk mixtures, beginning and ending with flour; BEAT only until blended; BEAT in coconut.

PREHEAT oven to 350 F.

LINE a twelve-cup muffin tin with paper cups; SPOON about 2/3 of batter into cups; using the back of a large spoon, MAKE a depression in the center of each; DROP a heaping teaspoon of filling in the center of each--avoid sides of cup and press filling down slightly; SPOON on remaining batter, spreading carefully to cover filling.

BAKE until tops of cupcakes are golden and a wooden pick inserted in center comes out dry, about 25 minutes.

COOL completely on wire rack before removing from pan.