Preheat oven to 350°. Grease a muffin tin or line with paper muffin cups.
For the cupcakes: In food processor, pulse almonds and ½ cup (50mL) sugar until finely ground. Add shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
Using electric mixer, beat butter and remaining 1 cup (100g) sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add ½ of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
For the icing: Whisk powdered sugar and milk large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. Using electric mixer, gradually beat cream into sugar mixture. Continue beating until stiff peaks form, about 5 minutes.
When cupcakes are completely cool, top with icing.