Preheat the oven to 350°F. Coat 24 mini muffin cups with nonstick cooking spray or line with mini cupcake liners and set aside.
Stir the chocolate chips and canola oil in a medium saucepan over low heat until the chips melt, about 2 minutes. Remove from the heat.
Whisk together the sugar, flour, cocoa powder, and coconut in a large bowl until well combined. Whisk in the eggs until well blended. Add the melted chocolate mixture and stir to combine.
Spoon the batter evenly into the prepared muffin cups. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and cool for 5 minutes. Remove the tortes and cool. To add “snow” to the tops of each torte, sprinkle with confectioners’ sugar, if desired.