Preheat oven to 325F.

Prepare cake mix as package directs using additional ingredients called for, such as oil and/or eggs.

Grease 12 oven-safe ramekins (or needed amount depending on size) with shortening then dust with cocoa, shaking off excess.

Fill oven safe ramekins or mini-crocks with batter 1/3 to 1/2 full.

Bake for 19-27 minutes or until a toothpick can be inserted and removed without wet batter. Time will vary due to variations on ramekin or cupcake liner size. The toothpick is the way to tell when they are done.

Allow to cool completely.

While cupcakes are cooling, place coconut in a ziplock bag with the drops of food coloring' seal bag and work the coconut around until it is evenly tinted.

Trim tops from ramekins with a bread knife or cake knife if the cake domed over the top edge.

Spread icing on cake.

Sprinkle icing with jelly beans and licorice to resemble chili.

Garnish with a dallop of whipped cream and a sprinkling of tinted coconut.