Fondant | Place two pieces of vanilla fondant side by side on a clean surface. Using a wooden rolling pin, firmly flatten out the fondant until it’s almost paper thin. Using the lid of a mason jar or cookie cutter, cut out rounds by pressing down onto the fondant and making a firm twisting motion. Repeat until the fondant has been cleanly cut out. Continue until there are only scraps left. Pick up the scraps, re-roll the remaining fondant, and repeat. Keep the rounds separated to prevent sticking.

Assemble | Using a spatula, smear a dollop of chocolate frosting onto the top of a cupcake. To the center of the frosted cupcake, add a donut hole. Gently pick up and transfer a piece of fondant over the donut hole draping it. Using your fingers gently create five evenly spaced frills around the circumference of the fondant.

Decorate | Transfer one tablespoon of clear piping gel into a small ziplock bag. Using a scissor, trim off a very tiny hole at the bottom corner. With one hand grab a candy eyeball and with the other, squeeze a small dot onto the flat surface of the eyeball. Hold the candy in place until the eyeball adheres. Repeat with the second eye. Continue until all cupcakes have been decorated.