1. Line standard cupcake pan with cupcake liners, lightly spray liners with cooking spray. Preheat oven to 350 degrees.
2. Mix all Cupcake ingredients in mixing bowl and beat 2 minutes until combined.
3. Mix all Filling ingredients in small bowl, set aside.
4. Scoop 1 tablespoon into bottom of each cupcake liner, then 1 teaspoon of coconut filling, top with 1 tablespoon of cupcake batter or enough batter to cover filling up to 3/4 full in cupcake liner.
5. Bake cupcakes at 350 for 20-22 minutes.  Remove from oven after baking and cool before frosting.  Place in refrigerator to create firm piping surface

Ganache

In small mixing bowl, heat whipping cream in microwave for 30 seconds or until warm but not boiling.  Remove from microwave and add chocolate morsels.  Do not stir, wait 5 minutes then stir until chocolate is melted and ganache is formed. Set aside.

Buttercream Frosting

1. While cupcakes are baking, make your frosting.  Place all ingredients into mixing bowl of stand mixer fitted with paddle. Beat until creamy smooth.
2. Remove from mixing bowl and place in smaller bowl, tint frosting with golden yellow gel until your desired color is created.
3. Place golden yellow frosting in piping bag fitted with tip # 366 large leaf tip.
4. With small offset spatula  spread buttercream around the perimeter of cupcake and leave the center open. Buttercream should be welled up on the sides to create depth of sunflower and a well to hold the ganache center.
5. Holding piping tip with the V tip sideways so the depth of the V is horizontal, place tip into frosting on the outer edge of cupcake and pipe a single petal.  Repeat piping to create an edge of petals,  Repeat with second row but this time start piping from the inner edge of well of buttercream and pulling tip to cover edge of already piped petals.
6. With small spoon or piping tip # 5, fill center of cupcake with ganache.  Sprinkle with chocolate jimmies.
7. Cupcakes are ready to serve.  Keep refrigerated for 1-2 days.  Best eaten day you make.