Start with the batter for the cupcakes. Mix together the sugar, milk, oil and cocoa powder in a mixer for 2-3 minutes to dissolve the sugar. Add in the flour, baking powder and soda and mix together on low speed for just 30 seconds. Scrape down with a spatula and mix in the hot water to bind. Spoon into cases in muffin trays just above half way full and bake in the oven at 180°C for 15 minutes or until cooked through. Meanwhile, make the buttercream. Place the egg white and sugar in a bowl set over a pan of boiling water and heat gently for 10-15 minutes, mixing regularly to dissolve the sugar. Place into a mixer fitted with a whisk and mix to a stiff meringue. Beat the butter till soft and light, then mix in the whipped meringue, followed by the melted chocolate to obtain a smooth chocolate buttercream. Place into a star nozzled piping bag and pipe rosettes over the cupcakes. Decorate with ores, KitKat, fresh raspberries and small fresh leaves.