Break-up cupcakes into crumbles in a large bowl.

Mix cupcake crumbles with frosting until completely combined.

Form into 12 cylinder 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.

Set aside 1/8 of the fondant for use later.

Work yellow and orange GEL food coloring into larger portion of 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 cylinders from the freezer and wrap one cylinder in one of the sections of fondant you just cut.

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

Using half of the remaining uncolored fondant you set aside earlier, work the black GEL food coloring into the fondant.

Form 12 circles about the size of the end of your cylinders and 12 handles.

Mush circles onto the bottom of the mugs and handles onto the sides.

With the remaining uncolored fondant, make as many tiny balls as you can.

Pile the tiny balls of white fondant on top of the mugs.

Place butterbeer cake balls into the freezer for 10 minutes to set.

Serve cold.