Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

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

Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Slowly stir in the boiling water until the batter is smooth. The batter will be thin.

Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

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

Divide the frosting into two bowls. Color one bowl with green food coloring to create grass.

Frost half of the cupcakes with the green frosting and the other half with the white frosting.

Melt the chocolate candy melts or chocolate chips according to package instructions. Once melted, shape into footballs and place on top of the green-frosted cupcakes. Use the white icing to pipe laces on the chocolate footballs.