Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, vegetable oil, whole milk, and vanilla extract until well combined.

Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Slowly stir in the hot water until the batter is smooth and slightly runny.

Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Remove cupcakes from oven and let them cool completely on a wire rack before frosting.

Beat softened unsalted butter in a mixing bowl until creamy. Gradually add powdered sugar on low speed, then add vanilla extract and heavy cream. Continue beating until smooth and fluffy.

Add green food coloring a little at a time, mixing thoroughly until you reach the desired shade.

Using a piping bag fitted with a star tip, pipe the green frosting in circular swirls on top of each cupcake.

Roll red fondant into small bows and add white fondant flowers or sprinkles on top of the frosting.