Method:

Preheat the oven to 180C and prepare a baking sheet and line a cupcake tin.
Place the Golden Cloud Vanilla cake mix into a large bowl.
In a jug, whisk together the oil, water and eggs. Make a well in the center of the cake mix and add the wet ingredients. Whisk until the mixture is smooth and lump free.
Pour half the mixture on the baking sheet and spread. Use the remaining mixture to make cupcakes.
Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely.

Crumble the prepared cake sheet into fine crumbs. Add the buttercream frosting until the cake holds together if squeezed. Scoop 1 heaped tbsp of the mixture into your hands and roll into a ball. Repeat the process until the mixture is finished and place the balls on a plate. Place the plate in the freezer for 10 minutes.
Remove from the freezer. Stick the balls on a stick and dip in the melted chocolate, gently tap the stick on the side of the dish to let the excess drip off.
Before the chocolate hardens, add the sprinkles. Push the cake pop stick into a Styrofoam flock to hold up the cake pops. Place in the fridge to set further.

For the cupcakes:
Place a sheet of plastic wrap on your work surface, and spoon each of the colours in a straight line on the plastic wrap. Carefully pull up on plastic wrap to roll the buttercream onto each other, creating one large log of colourful buttercream and twist the ends to seal.
Prepare a large piping bag with a start nozzle. Cut off one twisted end of the plastic wrap from the log. Insert the log into the piping bag and pipe the cupcakes.
Top each cupcake with a unicorn horn and gold sprinkles.