Halloween Ghost Cupcakes

Directions

1. Fill a piping bag fitted with a large tip (or a ziplock bag with a corner snipped off) with white buttercream frosting.
2. Pipe a generous amount of frosting onto a cooled cupcake.
3. Add edible eyes to the frosting and you're done with this simple ghost.
4. Melt white chocolate or candy melts as directed on the package. Using a spoon or offset spatula, spread the melted chocolate on parchment or wax paper into a ghost shape, tapering one end to a point so it can be inserted into a cupcake later.
5. If you want sprinkles or candy eyes on the ghost, add them while the chocolate is still wet. Otherwise, let the chocolate harden, then attach eyes using gel or melted chocolate.
6. Spread an even layer of frosting on a cupcake, then dip the frosted top into finely crushed cookies (like Oreos) to cover the entire surface.
7. Insert the dried chocolate ghost into the top of the cookie-covered cupcake.
8. Frost another cupcake and place a large marshmallow on top. Alternatively, press a lollipop into the cupcake instead of a marshmallow.
9. Roll out fondant and cut into large circles. Drape a fondant circle over the marshmallow and press it into a ghost-like shape.
10. Add eyes to the fondant ghost using melted chocolate or dark frosting.