Bake cupcakes according to package or recipe instructions. Allow to cool completely.

To make the frosting-

Place baking chocolate in a microwave safe bowl and heat in 30 second increments stirring in between, until chocolate is completely melted and smooth. Set aside to cool

Using an electric mixer cream together butter and vanilla. Gradually add in powdered sugar mixing between each addition until all the sugar is incorporated. I start with 3 cups and add more until the desired consistency is reached, up to 4 cups.

Add in melted chocolate and continue beating until the chocolate is well incorporated.

Using a piping bag, or spatula, frost each cupcake with a thick layer of frosting.

Roll out white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch)

Cut out circles that are 4 inches in diameter. I used a wide mouth mason jar lid as a template, but you can use a cookie or biscuit cutter or any 4 inch circle as a guide.

Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant down around the lollipop to create a ghost shape.

Pinch of small pieces of black fondant and roll into balls, press into the white fondant to create the ghost’s eyes and mouth. If you have trouble getting them to stick, dampen the back of the black fondant with a small amount of water.

Press the lollipop stick into the center of your prepared cupcakes.

Repeat until all of the cupcakes have been topped with a ghost.

Store in an airtight container.