For the Cupcake:
Preheat the oven to 350°F (177°C). Mix coconut milk well before adding to the batter.
In a large mixing bowl, combine cake mix and all remaining cupcake ingredients. Beat on medium speed until well mixed, scraping the sides of the bowl as needed.
Using a large cookie scoop, divide the batter evenly into liners, filling each 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the Filling:
4. Whisk together pudding mix, milk, and coconut extract until smooth. Refrigerate until set.
5. Chill a mixing bowl and whisk attachment for 5-10 minutes. Beat heavy cream until soft peaks form, then add powdered sugar and continue to beat until stiff peaks form.
6. Fold whipped cream into the set pudding gently. Transfer to a Ziploc bag and refrigerate until ready to use.
For the Frosting:
7. In a chilled bowl, beat cream cheese until smooth. Mix in a few tablespoons of heavy cream until the mixture is liquid.
8. Gradually add the remaining heavy cream, beating until soft peaks form. Add powdered sugar and vanilla, beating until stiff peaks form.
To Assemble:
9. Core the center of each cupcake and fill with the coconut mousse filling. Top with cream cheese whipped cream and sprinkle with shredded coconut.