For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
3. In a separate bowl, beat the eggs, milk, oil, and vanilla extract together until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin, which is normal.
6. Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy.
2. Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt.
3. Continue to beat on high speed until the frosting is light and fluffy, about 2-3 minutes.

For the Groundhog Design:

1. Once the cupcakes are completely cooled, frost each with a generous amount of the chocolate frosting.
2. Gently press a layer of crushed graham crackers into the frosting around the edges of the cupcake to create the “ground.”
3. For the groundhog, create a small mound of frosting in the center of the cupcake.
4. Use the mini chocolate chips for the eyes, and mold a small piece of orange fondant or candy into a tiny triangle for the nose.
5. Attach the pretzel sticks on each side of the mound for paws.
6. Optionally, use additional frosting to create little ears or a tail.