Preheat oven to 300°F and prepare a cupcake pan with liners.

Mix dry ingredients (flour, sugar, cocoa powder, baking soda, salt) in a large bowl.

Whisk together eggs, milk, vegetable oil, and vanilla in a medium bowl.

Combine wet and dry ingredients until smooth.

Stir in hot water to thin the batter.

Fill cupcake liners halfway and bake for 18-23 minutes. Cool completely.

Make the buttercream by beating butter until creamy, then add powdered sugar, vanilla, cream, and salt in stages until smooth.

Divide buttercream; color part green, mix remaining with cocoa powder for chocolate buttercream.

Pipe chocolate buttercream in a football shape on cupcakes, then add green grass around.

Add white buttercream for the laces on the footballs.

Serve or store in an airtight container for up to 3-4 days.