• Cupcake Directions
• Preheat oven to 350 degrees.
• Line cupcake tins with paper liners.
• Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
• Combine the eggs, milk, oil and vanilla in a bowl.
• Add this to the dry ingredients beating on medium until the batter is smooth.
• Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
• Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
• Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
• Allow to slightly cool before transferring to wire racks.

Frosting Directions

• Beat powder sugar, butter and vanilla in a bowl.
• Add in the heavy whipping cream and color and continue to mix until stiff peaks form
• Scoop the frosting into a pastry bag with a large round tip.
• Twist the open end of the pastry bag to push the frosting to the tip.
• Starting around the edge pipe a circle and pipe it in to the center creating a peak.
• Set aside

Eyes

• Combine all ingredients into a standing mixer and beat until stiff peaks form.
• Add the extra half cup of powder sugar if the royal icing looks like soup
• once stiff peaks form split into 3 bowls
• add the colors into the bowls, mix until you have your desired color, leaving one bowl white
• Scoop colors into piping bags with the #2 tips on them
• Using the white wafers, and one of the blue or purple piping bags, pipe a circle into the middle of the wafer
• Using the white piping bag, pipe in two white dots.
• Set aside to dry for 20 minutes
• Take the "eyes" you created and place them in the edge of the cupcake for "Eyes"
• Place a red M&M in the center for the mouth