Break-up cupcakes into crumbles in a large bowl.

Mix cupcake crumbles with frosting until completely combined.

Form into 12 egg shapes with your hands and place on a baking sheet lined with parchment paper or wax paper.

Place in the freezer for 10 minutes to set.

Work black GEL food coloring into fondant until the desired color is consistent throughout.

Separate fondant into 3 equal-sized pieces, set 2 aside and work with one piece at a time.

Roll the ¼ section of fondant flat (about ⅛-inch thickness).

Cut into 4 sections with a sharp knife.

Remove eggs from the freezer and wrap one egg in one of the sections of fondant you just cut.

Repeat until all eggs are covered in fondant. Do not try to work the egg too much, just get it covered--the more you handle the fondant, the more sticky it will get.

Place eggs into the freezer for 10 minutes to set.

Remove eggs from freezer and mash the edge of a spoon into the side, forming scales, starting at the top and working your way around the outside of the egg in concentric circles.

Spray each egg with the gold cake spray.

Place eggs back into the freezer until ready to serve.

Serve cold.