STIR together cream cheese, sugar, and egg. Stir in chocolate morsels and coconut.
SPOON cake batter evenly into 24 paper-lined muffin cups, filling each half full. Drop cream cheese mixture by rounded teaspoonfuls evenly into center of cupcakes.
BAKE at 350° for 19 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pans on a wire rack for 15 minutes. Remove cupcakes from pans, and cool completely on a wire rack.