1. For the cupcake, start by creaming butter and sugars for 5-10 minutes until fluffy and light in colour.
2. Sift flour, cocoa powder, bicarbonate of soda and salt together and set aside. Mix vanilla into buttermilk and set aside.
3. Add eggs one at a time and beat for 1 minute between each addition.
4. Stop and scrape down the bowl and mix again until pillowy and well incorporated.
5. Add one third of the dry ingredients on a slow speed and mix until just incorporated.
6. Add half the buttermilk and mix just until the milk is incorporated.
7. Stop and scrape down and add another third of the flour followed by the buttermilk.
8. Once the final batch of flour is incorporated scrape down one final time and ensure the batter is one constant colour all the way through.
9. Scoop into baking pans and bake for 24 minutes at 300F.
1. To make the frosting, cream butter for five minutes until white, pale, and fluffy.
2. Add half the icing sugar and start to mix on low speed until incorporated and then turn up to medium and beat for 3 minutes.
3. Slowly add remaining icing sugar, chilli powder and cinnamon in the same way and beat on medium. Gradually add milk one tablespoon at a time until desired consistency is reached. Add in vanilla.
4. Add cooled melted chocolate and beat again until incorporated.
1. For the golden unicorn decorations, first roll the red sugar paste to a thickness of approximately 4mm.
2. Using a knife or a petal cutter, shape the fondant into an ear shape and pinch one end to give the ear more definition.
3. Paint gold highlights using edible gold paint and set aside to dry.
4. Roll the white sugar paste into two small balls and shape into two rolls that both taper at one end.
5. Twist the shapes together to form the unicorn horn.
6. Using food safe brushes, paint the horns with edible gold paint or an edible gold spray.
7. Leave all the fondant to dry and go hard - ideally leave overnight to set completely.