Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. With a mixer, beat Sugar In The Raw Organic White® and butter until light and fluffy. Add eggs one at a time until combined. Scrape down the bowl. Whisk together flour, cocoa, baking powder, and salt, and stir into butter mixture along with milk until smooth. Divide batter between muffin cups and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
For frosting, beat powdered sugar and butter in a mixer until smooth. Spread in a thin layer over cupcakes, reserving a tablespoon.
Place 3/4 cup coconut in a bowl and dip the tops of the cupcakes in coconut to coat. Roll hazelnuts in melted chocolate then in remaining coconut. Place on the center of each cupcake, gently pressing down into frosting. Mix remaining melted chocolate with food coloring, and use a toothpick or skewer to paint onto almonds to form toes and pads of feet. Refrigerate almonds until frosting has hardened. Use leftover frosting to stick the almond feet on cupcakes.