Roll each of your fondant pieces so that they’re each about ¼ of an inch thick. Using a cookie cutter about the same size as the top of your cupcakes, cut 3 circles of each circle.

We used a fondant mat to facilitate the next step, but you can also line your working surface with wax paper. Using a paring knife, cut each circle into 4 strips. Then, on the bottom of each strip, cut out little tassels.

Using your paring knife, cut out the center top off each cupcake. Fill with candies and place the top back on.

In a stand mixer, beat butter, sugar and milk until smooth. Place the buttercream in a piping bag and frost each cupcake.