Preheat oven to 350 degrees and line muffin tins with paper cups.
To make filling: Beat together cream cheese and sugar.
When smooth, beat in egg.
Stir in coconut and almond extract (if using). Set aside.
Leftover filling can be refrigerated at least 1 week (for another batch later).
To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
Add water, vegetable oil, white vinegar and vanilla extract.
Fill paper cups a little less than half full.
Top again with a spoonful of chocolate batter.
Bake 25 minutes, or until done.
Sift powdered sugar on tops.
Makes 18 cupcakes.
