Halloween Ghost Cupcakes

Directions

1. Ensure your cupcakes are fully cooled before you start frosting and decorating them.
2. To make the frosting, put the unsweetened baking chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until the chocolate is melted and smooth. Set it aside to cool.
3. Alternatively, you can melt the chocolate in a double boiler over medium heat, stirring often, until fully melted.
4. In a large bowl, use an electric mixer to cream together the softened butter and vanilla extract. Gradually add the powdered sugar, starting with 3 cups, and beat after each addition. Add more sugar up to 4 cups until the frosting is thick but not too dry.
5. Add the cooled melted chocolate to the butter mixture and beat on high speed until well combined.
6. Pipe or spread the frosting onto the top of each cupcake using a piping bag or spatula.
7. For the ghosts, roll out the white fondant to about 1/16 inch thick on parchment paper or a surface lightly dusted with cornstarch or powdered sugar.
8. Cut out circles about 4 inches in diameter using a wide-mouth mason jar lid, cookie cutter, biscuit cutter, or similar guide. Use a small sharp knife like a paring knife to cut through the fondant, then smooth any rough edges.
9. Unwrap a Dum Dum lollipop and place the top in the center of a fondant circle. Gently press the fondant down around the lollipop to form the ghost shape.
10. Pinch off small pieces of black fondant and roll them into balls. Press these onto the white fondant to create the ghost's eyes and mouth. If they don't stick, lightly dampen the back of the black fondant with a bit of water (keep a damp paper towel handy).
11. Take one frosted cupcake and press the lollipop stick into the center.
12. Repeat steps 9 through 11 with the remaining fondant and lollipops until all cupcakes have a ghost on top.
13. Store the finished cupcakes in an airtight container.