Easy Halloween Cupcakes

Directions

1. For ghost cupcakes: Start with a chocolate cupcake frosted with chocolate icing. Stick a marshmallow onto the frosting using a toothpick to secure it. Roll out white fondant and drape it over the marshmallow to form a ghost shape. Add candy googly eyes with a dab of icing or water. For extra spookiness, press sunflower seeds or slivered almonds into the fondant as teeth.
2. For mummy cupcakes: Frost a cupcake with chocolate icing, then cut thin strips of white fondant and lay them across the icing to resemble mummy bandages. Leave gaps for the eyes. Add candy googly eyes. If desired, use edible gel food coloring to add a greenish tint or a drop of red icing to look like blood.
3. For bat cupcakes: Frost a cupcake with chocolate icing. Take an Oreo cookie and carefully twist it apart, then break each half into two pieces. Place the broken Oreo pieces on the frosting, rounded sides out, to form bat wings. Add candy googly eyes in the center.
4. For monster cupcakes: Use a piping bag fitted with a star tip to pipe blue frosting onto a cupcake, covering the top. Press candy googly eyes into the frosting. That's it—the spiky frosting and big eyes make a cute monster.
5. For witch hat cupcakes: Frost a cupcake with chocolate icing. Place a chocolate cookie on top of the frosting, then set a Hershey's Kiss in the center of the cookie, using a dab of edible gel to hold it. For extra decoration, add sprinkle spiders or other toppings like candy corn around the hat.