Line muffin cups (2-1/2 inches in diameter) with cupcake liners. Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
For Decorations
Tint your buttercream frosting teal.
Next, Slide a coupler into a piping bag. IF YOU DON’T HAVE THESE, IT’S OKAY. Just use two ziplock bags, snip one a bit wider for the base, and one thinner for the nest branches.
Now make your chocolate frosting.
Fill your bag with frosting. I use a cup because it’s much easier this way.
Put a rubber band at the end, then squeeze it all the way down. Now, for the first step we don’t want our piping tips yet.
Pipe a circle. This is the base.
I’m using a #2 or #3 Tip. Go back and forth over the circle until you've covered it with small ropes.
Make a squiggly line around the bottom and spaces not covered.
Add some chocolate eggs on top (found anywhere crafts are sold since they will have easter themed items).