Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Mix well.

Gradually add the wet ingredients to the dry ingredients, mixing well until combined. Carefully stir in the boiling water (the batter will be thin).

Pour the batter into the prepared cupcake liners until they are about two-thirds full.

Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Add the vanilla extract and enough milk to achieve your desired frosting consistency.

Once the cupcakes are completely cooled, frost them generously with the buttercream using a piping bag.

For the bunny decorations, roll small balls of white fondant for the bunny heads and smaller pink balls for the ears. Shape the pink fondant into ear shapes and attach them to the white balls.

Place the fondant bunny heads on top of the frosted cupcakes. Add mini chocolate chips for the eyes and use a toothpick to create a smile.

If desired, sprinkle shredded coconut around the cupcake to mimic bunny fur.