Preheat oven to 180oC (fan-forced). Line 12-hole standard muffin pan with paper cases.
Beat butter, vanilla extract, sugar, eggs, flour, baking powder and milk in a small bowl wth an electric mixer on low speed until ingredients are just combined. Increase speed to medium and beat until mixture is a light pale colour.
Divide mixture into cases and smooth surface.
Bake for 20 minutess or until golden brown. Turn cakes onto wire rack to cool.
For the icing, melt butter in a medium bowl. Add sifted cocoa and icing sugar followed by boiling water. Mix until smooth.
Place coconut on a separate plate. Remove cases from cakes. Dip cakes in icing, drain off excess and toss cakes in coconut. Place cakes on wire rack to set.
Using a knife, cut a disc from the top of the cakes. Cut disc in half. Spoon one teaspoon of jam into the cupcake followed by a heaped tablespoon of whipped cream. Place halved cake tops onto the cream to resemble wings.
For the halo, pipe the melted chocolate onto a sheet of baking paper into 12 small circles (size of 5 cent coin) for the ring and then pipe 12 separate five-centimetre long sticks. Allow to set. With some extra melted chocolate, bind a ring to the tip of a stick to resemble a halo. Allow to set. Insert halo into the cupcake.