Combine first 5 ingredients; spread evenly on each bun half. Layer 8 bun halves evenly with cheese and ham; top with remaining halves. Wrap in aluminum foil; freeze.

Bake, frozen in foil, at 350° for 1 hour or until thoroughly heated.

Cut eggs in half lengthwise; carefully remove yolks.

Mash yolks, and stir in mustard and mayonnaise; blend well.

Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.

Prepare cake batter according to package directions; set batter aside.

Stir together cream cheese, sugar, and egg. Stir in chocolate morsels and coconut.

Spoon cake batter evenly into 24 paper-lined muffin cups, filling each half full. Drop cream cheese mixture by rounded teaspoonfuls evenly into center of cupcakes.

Bake at 350° for 19 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pans on a wire rack for 15 minutes. Remove cupcakes from pans, and cool completely on a wire rack.