Apply a thin layer of frosting on top of each cupcake.

Roll out the black fondant to about ¼" (0.5cm) thick.

Using a circle cookie cutter, cut the fondant to the same size as the cupcake.

Then, use a knife to cut each circle into three pieces: cut halfway down to create a large semicircle, then cut a little gap above that line to create a strip and a smaller semicircle. Use the photo below as a guide.

Position the large semicircle of fondant on the bottom of each cupcake and the small semicircle at the top of the fondant, leaving a gap in between.

Add the candy eyes to the empty space. Then, place the strip fondant across the top of the large semicircle and just up to the eyes.

Smooth any frosting that escapes under the fondant to create a clean edge.

Roll the edge in gold sugar sprinkles.

Serve and enjoy!