1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
2Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling equally among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
3Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack.Cool completely, about 30 minutes.
4Place coconut in resealable food-storage plastic bag; add food color. Seal bag and shake to mix; set aside. In medium microwavable bowl, microwave dulce de leche on High 10 seconds; stir. Stir in frosting with spatula until swirled. Frost cupcakes. Sprinkle with green coconut. Top with malted milk balls.