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

Frosting

• Place the baking chocolate in a microwave-safe bowl and heat in 30 second increments, stirring in-between, until the chocolate is completely melted and smooth. Set aside to cool.
• Using an electric mixer, cream together the butter and vanilla.
• Gradually add in the confectioner's sugar and heavy cream, mixing between each addition until all of the sugar is incorporated. I start with 3 cups and add more until the desired consistency is reached, up to 4 cups.
• Add in the melted chocolate and continue beating until the chocolate is well incorporated.

Decorate

• Using a piping bag, or spatula, frost each cupcake with a thick layer of frosting.
• Roll out the 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 off small pieces of black fondant and roll the pieces into balls. Press the black fondant 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 the prepared cupcakes.
• Repeat until all of the cupcakes have been topped with a ghost.
• Store in an airtight container.