Heat oven to 325 degrees. Line
16 cups of 2 muffin tins with paper or foil
liners. Blend flour, baking soda, salt and
baking powder in a bowl.
In a large bowl, beat butter and sugar. In
a separate bowl, beat cream cheese with
1/4 cup of the boiling water. Beat eggs, one
at a time, into butter mixture, beating well
after each addition. Beat in vanilla.
On low, beat in half the flour mixture,
then the cream cheese mixture, followed
by remaining flour mixture.
Remove 1 cup of the batter to a small
bowl. Whisk remaining 1/4 cup boiling
water into cocoa powder. Fold into smaller
portion of batter.
Fill cupcake liners half full of vanilla
batter. Divide chocolate batter evenly
among cups. Swirl with a knife. Bake at 325°
for 18 to 20 minutes. Cool on a wire rack.
Beat butter and cream
cheese until smooth. On low, beat in
confectioners' sugar, milk and vanilla.
Separate 1/2 cup of the frosting and place in a resealable plastic bag. Tint remaining frosting green. Transfer to a piping bag
fitted with #233, #234 or star tip. Pipe onto
cupcakes to resemble grass (alternately,
spread green frosting onto cupcakes). Snip
a tiny corner off bag with white frosting
and pipe lines and numbers on cupcakes.
Place a chocolate-covered almond on each
cake and pipe on laces with white frosting.