Preheat oven and prepare cake mix according to package directions. Line muffin tin with cupcake liners.
Pour one tablespoon of prepared cake batter into each muffin tin; bake for 10-12 minutes.
Remove from oven and cool completely.
Spread samoas ice cream on top of each cupcake. Place in freezer for 3-4 ours to set.
Toast shredded coconut in a nonstick skillet for 2-3 minutes or until golden brown.
Use a piping bag to pipe whipped topping (I used Cool Whip) on top of cupcakes.
Garnish with toasted coconut and chocolate chips.