Preheat your oven to 350°F. Line 2 muffin pans with 24 cupcake liners.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and 2 teaspoons vanilla.
Use an electric mixer to mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be thin.
Fill each liner a little more than halfway full.
Bake for 14 – 16 minutes or until a toothpick comes out with some moist bits, but not wet.
Let cool for 5 minutes in the pans, then transfer to a rack to cool. Let cool completely before frosting.
To make the frosting, Beat the cream cheese 1/2 teaspoon vanilla and butter together with an electric mixer at medium speed until combined. Gradually beat in the powdered sugar.