1 (15.25-ounce) package chocolate cake mix
1 ¼ cups water
½ cup vegetable oil
1 (10-ounce) package sweetened flaked coconut
1 (16-ounce) can prepared chocolate frosting
1 cup egg-shaped chocolate candies, or as needed
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 24 cupcake cups with paper liners. Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer on low speed for 30 seconds until mixture is moistened. Increase speed to medium and beat for 2 additional minutes until batter is smooth. Fill prepared cupcake cups about 2/3 full with batter. Bake cupcakes in the preheated oven for 18 to 23 minutes or until a toothpick inserted into a cupcake comes out clean. Remove cupcakes from oven and increase oven heat to 400 degrees Fahrenheit (205 degrees Celsius). Let cupcakes cool. Spread coconut in a large, shallow baking pan or on a baking sheet; toast in the hot oven for approximately 7 minutes or until coconut is golden brown. Cool. Cut a piece out of the top of each cupcake to leave a hollow depression about ½ inch deep and 1 ½ inches across. Discard portions that were removed. Place 3 egg-shaped candies in the small depression on top of each cupcake. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut.