Cupcake Directions:
Line the cupcake tins with paper liners. Preheat oven to 350 degrees

Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.

In a separate bowl add the eggs, whole milk, oil, and vanilla.

Add the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.

Mix all together until fully incorporated.
Beat for 3 minutes on medium.

Slowly add the boiling water, starting with a small amount then pouring in the remaining boiling water.

The batter may be a little runny.
Scoop batter into cupcake lined cups until 3/4 filled.

Bake for 20-25 minutes.

Remove from oven and allow to cool for 10 minutes.

Take out of the cupcake pan placing on a wire rack until completely cooled

Frosting Directions:
Cream the butter and powdered sugar until it looks light and creamy.
If it doesn't cream add several drops of the heavy whipping cream until it creams.

Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....

Add more powder sugar 1/2 cup at a time. Mix well.

When ready, scoop the frosting into a pastry bag with a large star tip.
Twist the open end of the pastry bag to push the frosting to the tip.

Holding the bag straight up and down, frost the cupcake straight up and down.

Directions:
Place 2 large candy eyes on top of the frosted cupcake.

Cut the chocolate chip cookie in half.

Stick the cookie in the middle of the frosted cupcake as though it is sticking out of his mouth....

Now ready....