Make the Horns:

1. Use scissors to carefully snip off the bottom of the ice cream cones above the two main rings so they’re quite so tall/big. If you’re using Muddy Bites, you can skip this step. Set them aside.
2. Melt the chocolate according to your package directions. Most melting chocolates, like the Ghirardelli ones or the Wilton ones melt really easily in the microwave.
3. Gently lower one horn at a time into the melted chocolate. Use a toothpick to carefully create a spiral around the horn (this is optional). Set them on a parchment-lined baking sheet to cool. Make sure they’re standing upright.
4. Once fully dried, use a food paintbrush to brush silver luster dust on the horns. Set them aside in an airtight container until ready to use. They will last well for at least a week in an air-tight container.

Make the Ears:

1. Cut each marshmallow in half, diagonally. Then cut one of the pointed ends off. 
2. Use a food-grade paintbrush to add a little bit of pink luster dust in the center of each ear. They will last well for at least a week in an air-tight container.

Make the Buttercream:

1. Add the butter and beat until smooth creamy.
2. Add half of the powdered sugar and continue mixing until well combined.
3. Add the vanilla extract and heavy cream. Continue beating until well combined and smooth.
4. Add the remaining powdered sugar and beat until smooth and well combined. Add additional heavy cream to adjust the consistency. 

To Frost the Cupcakes: 

1. Add the buttercream to a large piping bag fitted with the Ateco 809 piping tip (or a similarly large round one).
2. Hold the piping bag perpendicularly and about 1/2″ above the top of the cupcake. Squeeze the piping bag and allow the frosting to spread. Keep the frosting tip in place and slightly buried in the frosting. As the frosting spreads outward and reaches the edge, slowly lift the piping bag to let the dome get a little taller, then release the pressure and lift up. Repeat this for every cupcake.
3. Place the horn where you released the pressure and lifted the piping bag to cover that less-than-perfect end. Then add two unicorn ears, one on each side.

To Make the Flowers:

1. Squeeze the remaining buttercream out of the piping bag and divide it between three bowls. Add different gel icing color to each one and mix until well combined.
2. Transfer each color to its own sandwich-sized ziplock bag and snip a corner off. Cut about an 8×12″ piece of plastic wrap and lay it on a flat surface. Vertically pipe thick lines of frosting (one for each color) side-by-side. Carefully roll the plastic wrap into a log, being careful not to mush the colors too much. Twist one end of the log to avoid it from coming out on that side. Snip off the other end and transfer the log to a large piping bag fitted with a Wilton 18 piping tip.
3. Gently squeeze the piping bag until you get a swirled buttercream with three colors. Pipe rosettes and flowers along the sides and top of the unicorn as desired.

Make the Eyes: 

1. When you’re done with the rosettes and flowers, mix all the leftover buttercream in a bowl and add black gel icing color. Stir it until well combined. Add to a piping bag fitted with the Wilton 2 tip. Pipe the unicorn eyes.
2. Serve the cupcakes. Store any leftovers in an air-tight container for up to 3-4 days. For prep ahead advice, please refer to the blog post.