• Preheat oven to 350 degrees and line a cupcake tin with 12 papers.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together, until light and fluffy.
• In a separate medium bowl, whisk together the flour, baking flour, and salt.
• Slowly mix the dry ingredients into the butter and sugar, alternating with  coconut milk. Add the vanilla and mix until just blended.
• In another separate medium bowl, whisk the egg whites with a hand mixer or whisk until stiff peaks form.
• Gently fold the egg whites into the batter, until just blended. Then fold in the shredded coconut.
• In prepared cupcake tin, fill cupcake papers about ¾ of the way with batter.
• Bake cupcakes for 15-17 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes in tins for a few minutes before removing to wire racks to cool completely.
• Once cupcakes are completely cooled, core out the middle with a knife or cupcake corer.
• Using a pastry bag with tip, pipe about a tablespoon of fresh chocolate mint buttercream into the cupcake. Then pipe frosting onto the top of the cupcake. Top with sugared mint leaves.

Fresh Chocolate Mint Buttercream

• In the bowl of an electric mixer or in a large bowl with a hand mixer, cream together butter, salt, and chopped mint leaves until smooth, about 2-3 minutes.
• Slowly blend in confectioners' sugar, cup by cup until well-combined.
• Mix in coconut milk. If your buttercream is too thick, add another teaspoon milk at a time.

Sugared Mint Leaves

• Whisk egg white in a small bowl until frothy. Put sugar into a separate small bowl.
• Using a pastry brush, lightly brush mint leaves with egg. Dip mint leaves in sugar to completely cover.
• Place mint leaves on wire rack and let dry for at least an hour.