To make the ears, roll out half of both colors of fondant onto your work surface dusted with powdered sugar to ⅛"/3mm thick.

Use the end of a piping tip or circle plunger cutter to cut 36, approx 1"/2.5cm chocolate fondant circles.

Cut 36 white fondant circles slightly smaller and spray with edible gold mist.

Stick the gold circles to the brown ones with a dab of water applied with a clean finger or paintbrush.

Carefully pick up the joined circles and pinch the bottom to form the ears.

Place on a cookie sheet lined with parchment paper to dry for 2 to 6 hours.

Make some extra ears in case any break!

To make the cupcakes, preheat oven to 180C/350F/Gas 4 and line cupcake pans with 18 cupcake liners.

Sift the flour, cocoa powder, baking powder, baking soda, and salt, into a large bowl. Stir in the sugars.

Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.

Use an ice cream scoop to distribute cupcake batter into the liners about ¾ full.

Bake for 17-20 minutes or until an inserted toothpick comes out clean.

Remove the cupcakes from the oven and allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

To make the frosting, use an electric mixer and beat the butter on medium speed for 1 minute

Gradually beat in the powdered sugar and cocoa powder until combined.

Add the cream and vanilla and mix on medium-high speed until the frosting is smooth and creamy.

Place the frosting in a large piping bag fitted with a star tip and pipe frosting on top of each cooled cupcake.

Place the antlers into the cupcake on each side.

Place the ears just in front of the antlers.

Place a unicorn horn into the middle of the frosting in between the antlers and ears.

Using the red icing, pipe 3 red dots on the right side of the frosting in front of the ear.

Pipe two leaves using the green frosting behind the red dots for the holly. Enjoy!