Preheat oven to 350 degrees and line a muffin tin with cupcake liners, set aside. In a large bowl, combine all ingredients for cupcakes. Mix until smooth, then divide batter evenly between cupcake liners, filling each about 2/3 high. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes 5 minutes, then remove from pan and cool completely on a wire rack.
To make the filling, in a large bowl using an electric hand blender, combine cream cheese and butter. Blend on medium-high until smooth, then reduce speed and add dry frosting mix. Blend until smooth and creamy, a minute more. Use a small knife to cut a hole in the center of each cupcake, about 1/2” deep. Place 3/4 of frosting into the first piping bag, twist the end closed and cut 1’’ off the end. Fill each cupcake with filling, then smooth the top of each. Place remaining frosting into a second piping bag, set aside.
To make the ganache topping, place chopped chocolate into a small bowl and place coconut milk in a small saucepan and bring to a simmer over medium-high heat. Remove from heat and pour over chocolate. Let stand for 1-2 minutes, then whisk until smooth. Set aside to thicken, about 5 minutes.
Carefully pour one tablespoon of ganache over each cupcake, turning the cupcake slightly to evenly distribute the ganache. Place cupcakes in the refrigerator for 20 minutes to allow the ganache to set.
Once the ganache has firmed, cut the tip off of the second piping bag and pipe decorative curls across the top of each cupcake. Serve immediately or store in airtight container in the refrigerator.