Halloween Ghost Cupcakes

Directions

1. Ensure your cupcakes are fully cooled before you start frosting and decorating them.
2. For the frosting, put the unsweetened baking chocolate in a microwave-safe bowl and heat it in 30-second bursts, stirring between each, until it's fully melted and smooth. Let it cool to the side.
3. If you'd rather use the stovetop, melt the chocolate in the top of a double boiler over medium heat, stirring often, until completely melted.
4. In a large bowl, use an electric mixer to beat together the softened butter and vanilla. Gradually add 3 cups of powdered sugar, mixing after each addition, then continue adding more (up to 4 cups total) until the frosting is thick but not dry.
5. Pour in the cooled melted chocolate and beat on high speed until it's fully combined and smooth.
6. Pipe the frosting onto each cupcake using a piping bag or simply spread it with a spatula.
7. Now to shape the ghosts, roll out the white fondant on a piece of parchment paper (or a surface lightly dusted with cornstarch or powdered sugar) to about 1/16 inch thick.
8. Cut circles about 4 inches in diameter from the fondant. You can use a wide-mouth mason jar lid as a template, or a cookie cutter, and a small sharp knife like a paring knife to cut them. Smooth any rough edges.
9. Unwrap a lollipop and place the top part in the center of one fondant circle. Gently press the fondant down around the lollipop to form a ghost shape.
10. Pinch off tiny bits of black fondant and roll them into small balls. Press these onto the white fondant to create the ghost's eyes and mouth. If they don't stick, dab a little water on the back of the black fondant (keep a damp paper towel handy).
11. Take one frosted cupcake and press the lollipop stick into the center of it.
12. Repeat making ghosts with the remaining fondant until each cupcake has a ghost on top.
13. Store the finished cupcakes in an airtight container.