Add the chocolate to a microwave-safe bowl and microwave 30-second intervals, mixing between, until completely melted and smooth.
2. Step
Pour the melted chocolate into the dragon-shaped molds (to make 12 total; work in batches if needed),then refrigerate for about 5 minutes, or until the chocolate has set. Carefully remove the chocolate dragons from the mold. Using a small brush, dust the chocolate figures with edible metallic dusting powder, if desired.
3. Step
In a small bowl, mix together the silver and black sanding sugar until evenly combined.
4. Step
Add 2 cups of buttercream frosting to a large piping bag fitted with a round tip, then pipe onto the red velvet cupcakes. 5. Carefully dip the cupcakes in the sanding sugar mixture to cover the frosting completely.
5. Step
In a small bowl, mix the remaining ⅓ cup of buttercream frosting with the orange food coloring until evenly combined. Transfer the frosting to a piping bag fitted with a flat tip, then pipe onto the center of the cupcakes to look like flames. Sprinkle the flames with the gold sanding sugar.
6. Step
Top each cupcake with a chocolate dragon.
7. Step
The cupcakes will keep in an airtight container in the refrigerator for up to 3 days.
