Cool your cupcakes on a wire rack. In a medium sized bowl, beat butter, icing sugar and milk using an electric mixer. Beat on medium and gradually increase to high.

Once the ingredients start combining, add a small amount of black gel food coloring. Continue beating until completely tinted.

Scoop your buttercream into a frosting bag and frost each cupcake.

Roll out your white fondant so that it’s about ¼ of an inch thick. With a small, circular cookie cutter (about 1 ½ inches in size), cut out 12 fondant circles.

Start decorating your fondant clock: add silver sprinkles where the 12, 3, 6, and 9 should be. Draw out two lines in between each silver sprinkle with your food black marker. Use decorating frosting to draw out the clock’s “hands.”