Preheat the oven to 350 F. Line 12 cup muffin pan with cupcake liners or spray the mini cupcake pan with cooking spray. You can use all of one size or mix and match.

In a large bowl, combine sugar, flour, cocoa powder, baking soda, and baking powder.

Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin and runny).

Pour the batter into the prepared muffin pan(s).

Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool the cupcakes for 5 minutes in the pan before transferring to a cooling rack.

Repeat the steps with remaining batter.

Let the cupcakes completely before frosting.

On medium speed, beat the butter until light and fluffy, about 2 minutes.

Add in the marshmallow fluff and beat on low speed until just combined, about 30 seconds.

Gradually add in the sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.

Stir in a few drops of red gel food coloring.

Transfer the frosting to a piping bag fitted with a large star tip.

Pipe a large swirl of frosting onto the regular size cupcakes and a small dollop of frosting on the mini cupcakes.

To make the large ants, place three chocolate covered raisins on top of the regular sized cupcakes. Add six chocolate sprinkles, three to each side of the ant to make legs.

Sprinkle some chocolate sprinkles on the mini cupcakes to make mini ants.