Use cornstarch as you would flour when making dough. Dust your work surface, hands, rolling pin, and cutters. Line a cookie sheet or tray with parchment paper or a non-stick baking mat.

Knead the black fondant in your hands to make it soft and pliable and roll to ¼"/0.5cm thick.

Using a 2"/5cm round cookie cutter, cut out 24 black circles (Minnie's ears)

Place the black circles onto the prepared cookie sheet and leave them to dry overnight.

To make the bows, use a silicone bow mold and dust the mold with cornstarch each time you make a fondant bow. The bows should be about 2"/5cm wide.

Pinch off a small piece of red fondant and press into the bow mold cavity. Carefully remove from mold and set on the cookie sheet to dry overnight or for 24 hours if possible. Repeat to make 12 bows total.TIP! Always make extra fondant decorations as backup!

Preheat the oven to 180°C/350°F/Gas 4. Place 12 cupcake liners in a cupcake pan and set it aside.

Sift or whisk the flour, cocoa, baking powder, baking soda, and salt together into a bowl.

Using an electric handheld or standing mixer, beat the brown sugar, white sugar, canola oil, egg, and vanilla until combined.

Alternating between the buttermilk and flour mixture, whisk into the sugar mixture until combined and smooth.

Use an ice cream scoop to fill the cupcake liners about ¾ way full.

Bake in the oven for 20 minutes or until the top bounces back.

Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, vanilla, and cream to the bowl.

Beat on medium speed until creamy and smooth and stiff peaks form. This typically takes 5-7 minutes.

Scoop the frosting into a piping bag fitted with an open star tip.

Pipe a swirl of frosting on top of each cooked and cooled cupcake.

Sprinkle the frosted cupcakes with rainbow sprinkles.

To make the chocolate ganache, place the chocolate chips in a medium bowl and set them aside.

Pour the heavy whipping cream into a small saucepan over medium heat and bring to a simmer.

Pour the hot cream over the chocolate chips and leave to sit for 1 minute before whisking until smooth.

Pour the ganache into a squeeze bottle and leave to cool for 5 minutes.

Squeeze the ganache on top of the frosted cupcakes to create drips as shown.

Sprinkle some more rainbow sprinkles on top of the ganache.

Place the red fondant bow in the center of the ganache and place one black Minnie ear circle on each side of the bow.

Enjoy and Have a Magical Day!