Preheat the oven to 180ºC/160ºC fan and prep 12 cases.
Beat the unsalted butter/stork and light brown soft sugar together until light and fluffy.
Add in the self raising flour, cocoa powder, eggs and vanilla extract.
Beat the mixture until its thick and lovely.
Split the mixture evenly between the 12 cases and bake in the oven for 20-22 minutes.
Once baked, leave to cool fully.
Buttercream
Beat the room temperature unsalted butter on its own for a few minutes to loosen it and make it smoother.
Add in the icing sugar and vanilla extract and beat again until smooth - I mix for a good few minutes.
Split the buttercream into three bowls. I used 300g in one, and coloured this red. I put 200g into another and made this orange, and the last 100g I coloured yellow.
Decoration
Pipe a ring of red food colouring onto each cupcake. Then, pipe a slightly smaller orange ring, and then finally a little yellow one on top. I used a 2d closed star piping tip.
Carefully press the matchmakers into the sides of the 'flame' buttercream and sprinkle on some gold sprinkles if you want.